Tuesday, June 23, 2009

Mutton Rezala


• 1kg Mutton

• 500gm Curd

• 100gm Garlic Paste

• 50gm Onion Paste

• 50gm Ginger paste

• 5-6 Red Chilis

• 2 tsp White Pepper Powder

• 1 drop Kewra Essence

• 2 Bay Leaves (Tej Patta)

• 3-4 Cinnamon Sticks (Dalchini)

• 4 tbsp Oil

• Salt to taste

How to make Mutton Rezala:

• Wash mutton thoroughly. Smear it with salt and white pepper powder all over.

• Now, marinate the mutton in the mixture of curd and ginger paste.

• Keep it in the refrigerator for at least 30 minutes.

• Heat the oil in a heavy bottomed pan at low flame. Add bay leaves, cinnamon, red chilies, onion and garlic paste to the oil.

• Sauté the ingredients and then add the marinated mutton to them. Raise the flame to high.

• Stir the mutton until its water comes out. Turn the flame to low.

• Cover the pan with a lid and allow it to cook for 7-8 minutes or until the mutton gets soft.

• Add kewra essence, when the mutton is properly cooked.

• Mutton Rezala is ready to serve.

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