Made of cashew nut and poppy seed paste, this mutton rezala has turned into delish, with authentic taste and flavor.
Ingredients
Mutton 500 gram
Curd
Whole garam masala (Clove, Cinnamon sticks, cardamom)
Bay leaves
Ginger garlic paste
Salt to taste
Ghee / Butter
Cashew Nut
Poppy Seeds
Onion (chopped as rings)
Suger
Saffron (optional)
Process
First marinate the mutton with salt, white pepper powder, ginger garlic paste & curd, rest for 2-3 hours.
Heat butter in a pan and add all whole masala (clove, Cinnamon sticks, cardamom, bay leaves). Add onion paste, ginger garlic paste and cook till the raw flavor is gone.
Add white pepper powder, salt and chopped green chilli and stir continuously. Add cashew nut and poppy seed paste and 2 tsp of curd and cook well.
Now add the marinated mutton, little bit of water (a cup). Once it comes to boil put the lid on and let it cook for 30-40 minutes in low flame. Add garam masala powder, pinch of suger and cook till the mutton is tender.
Heat oil in another pan, add Red chilli Onion rings, sprinkle some salt and cook till the onion rings are brown and pour this on the top of the Mutton. Cook for 2-3 more minutes and add some saffron (optional).
This goes well with Rice and Paratha.
