Mutton Rezala( মটন রেজালা)

 Mutton Rezala is a flavorful, rich, and aromatic Bengali curry made with tender mutton pieces cooked in a yogurt-based gravy, along with various spices. Here's how you can make it:

Ingredients:

Mutton (bone-in pieces) – 500 grams

Yogurt – 1 cup (well-beaten)

Onions – 2 large, thinly sliced

Ginger paste – 1 tablespoon

Garlic paste – 1 tablespoon

Green chilies – 2-3, slit

Cashew nuts – 10-12

Melon seeds – 1 tablespoon (optional, but recommended)

Ghee – 3 tablespoons

Cooking oil – 2 tablespoons

Whole spices (Cinnamon stick – 1-inch, Bay leaves – 2, Cloves – 3-4, Cardamom – 3-4, Star anise – 1)

Ground spices:

Cumin powder – 1/2 teaspoon

Coriander powder – 1 teaspoon

Red chili powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Salt – to taste

Sugar – 1/2 teaspoon

Water – 1 to 1.5 cups (adjust based on gravy consistency)

Garam masala powder – 1 teaspoon

Fresh cream – 2 tablespoons (optional for richer gravy)

Coriander leaves – for garnish

Instructions:

1. Marinate the Mutton:

In a bowl, mix the mutton pieces with yogurt, ginger paste, garlic paste, cumin powder, coriander powder, red chili powder, turmeric powder, salt, and a pinch of sugar.

Let the mutton marinate for at least 1 hour (overnight is better for more flavor).

2. Prepare the Gravy:

Soak cashew nuts and melon seeds in warm water for 15-20 minutes, then grind them into a smooth paste. Keep aside.

Heat ghee and oil in a large pot. Add the whole spices (cinnamon, bay leaves, cardamom, cloves, and star anise). Sauté them for a minute until they release a fragrant aroma.

Add the sliced onions and sauté until golden brown. This will take around 10-12 minutes on medium heat.

Add ginger and garlic paste, and cook for another 2-3 minutes until the raw smell disappears.

3. Cook the Mutton:

Add the marinated mutton to the pot and sauté for 5-7 minutes, allowing the meat to brown slightly and absorb the flavors.

Add the cashew-melon seed paste and stir well.

Add a bit of water (around 1/2 cup) and cover the pot. Cook on low-medium heat for 45 minutes to 1 hour or until the mutton is tender and the gravy thickens. Stir occasionally and add water if needed.

4. Final Touches:

Once the mutton is cooked, check for seasoning and adjust salt and sugar.

Add garam masala powder and fresh cream (optional) to enhance the richness of the gravy. Stir and cook for 5 more minutes.

5. Garnish and Serve:

Garnish with fresh coriander leaves.

Serve hot with steamed rice, paratha, or naan.

Enjoy your delicious Mutton Rezala!