Mutton Rezala
A royal Bengali delicacy, Mutton Rezala features fall-off-the-bone mutton in a fragrant, creamy white gravy. This elegant curry gets its unique flavor from yogurt, poppy seeds, and a touch of sweetness, making it a showstopper for any special occasion.
For 4 servings
5 steps. 75 minutes total.
- 1
Step 1
- a.Marinate the Mutton
- b.In a large mixing bowl, combine the mutton pieces, whisked curd, ginger paste, garlic paste, and 1 teaspoon of salt.
- c.Mix thoroughly to ensure each piece of mutton is well-coated.
- d.Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for the most tender and flavorful result.
- 2
Step 2
- a.Prepare the Pastes
- b.Roughly chop the onion and boil it in water for 10-12 minutes until soft and translucent. Drain completely and let it cool, then blend into a smooth paste without adding extra water.
- c.Drain the soaked cashew nuts and poppy seeds. Transfer them to a blender with the green chilies. Blend into a very fine, smooth paste, adding a tablespoon or two of water only if necessary to facilitate blending.
- 3
Step 3
- a.Sauté Aromatics and Mutton
- b.Heat ghee and vegetable oil together in a heavy-bottomed pan or pressure cooker over medium heat.
- c.Add the whole spices: bay leaves, cinnamon stick, green cardamoms, cloves, black peppercorns, and dry red chilies. Sauté for 30-40 seconds until they release their aroma.
- d.Carefully add the marinated mutton to the pan, shaking off excess marinade. Sear the mutton on high heat for 5-7 minutes, stirring occasionally, until it's lightly browned on all sides.
- e.Add the boiled onion paste and cook for 5 minutes, stirring continuously until the raw smell dissipates.
- f.Reduce the heat to low, then stir in the cashew-poppy seed paste. Cook for another 2-3 minutes, stirring constantly to prevent it from sticking or burning, until you see oil separating at the edges.
- 4
Step 4
- a.Cook the Rezala
- b.Stir in the black pepper powder, sugar, and the remaining 1 teaspoon of salt. Mix well to combine.
- c.Pour in 1.5 cups of warm water and bring the gravy to a gentle simmer.
- d.For pressure cooking: Secure the lid and cook on medium heat for 5-6 whistles. Then, reduce the heat to low and cook for another 15 minutes. Let the pressure release naturally.
- e.For pan cooking: Cover the pan with a tight-fitting lid, reduce the heat to its lowest setting, and simmer for 60-75 minutes, or until the mutton is fall-off-the-bone tender. Stir every 15-20 minutes to prevent the gravy from catching at the bottom.
- 5
Step 5
- a.Finishing Touches
- b.Once the mutton is cooked, gently stir in the garam masala powder, kewra water, and rose water.
- c.Let the curry simmer on low heat for 2 more minutes to allow the final aromas to meld into the gravy.
- d.Turn off the heat and let the Mutton Rezala rest for at least 10 minutes before serving. This allows the flavors to deepen.
- e.Serve hot with naan, rumali roti, or a simple pulao.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Marinating the mutton overnight is highly recommended for a more flavorful and tender curry.
- 2Using boiled onion paste is the secret to the signature white color and smooth texture of the gravy. Do not fry or brown the onions.
- 3Cook the cashew and yogurt-based gravy on low heat to prevent it from splitting or curdling.
- 4Add the aromatic waters like kewra and rose water at the very end to preserve their delicate fragrance.
- 5For a richer gravy, you can add a tablespoon of fresh cream or a tablespoon of mawa (khoya) along with the garam masala.
- 6The consistency of the gravy should be flowing but not watery. Adjust with a little warm water if it becomes too thick.
- 7Ensure the cashew and poppy seed paste is ground to a very fine consistency to achieve a silky smooth gravy.
Adapt it for your goals.
Chicken Rezala
Replace mutton with 750g of bone-in chicken. Reduce the cooking time significantly; pressure cook for 2 whistles or pan cook for 25-30 minutes.
Paneer Rezala (Vegetarian)Paneer Rezala (Vegetarian)
Use 400g of paneer cubes instead of mutton. Lightly pan-fry the paneer cubes before adding them to the gravy. Add the paneer in the last 5-7 minutes of cooking to prevent it from becoming chewy.
Richer GravyRicher Gravy
For an even more decadent version, add 2 tablespoons of fresh cream or 1 tablespoon of grated khoya (mawa) at the end along with the garam masala.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle development, and overall body function.
Excellent Source of Iron
This dish provides a significant amount of heme iron from mutton, which is more easily absorbed by the body than non-heme iron. It helps in the formation of red blood cells and can prevent anemia.
Supports Bone Health
The inclusion of curd and poppy seeds contributes calcium and phosphorus, which are vital minerals for maintaining strong and healthy bones and teeth.
Frequently asked questions
Mutton Rezala is distinct due to its white, creamy gravy made from a base of yogurt, cashew, and poppy seed paste. Unlike many other curries, it doesn't use turmeric or red chili powder, and it has a subtle sweetness and a unique floral aroma from rose and kewra water.