In memoriam : Rummana Zaman

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Khashir Rezala (Mutton Rezala)

Serves five to six people.

Ingredients:
  • Mutton (regular pieces) - 1 kg
  • Sliced onions - 2 cups
  • Ginger paste - 2 tablespoons
  • Garlic paste - 1 tablespoon
  • Coriander powder - 1 tablespoon
  • Plain yogurt - ½ cup
  • Cinnamon - 1 (1" stick)
  • Cardamom - 5 to 6
  • Cloves - 4 to 5
  • Bay leaf - 2
  • Whole black pepper - 5 to 6
  • Green chili - 7 to 8
  • Kewra - 2 tablespoons
  • Sugar - 1 teaspoon
  • Lime juice - 1 tablespoon
  • Ghee - 4 to 5 tablespoons
  • Fried onions (beresta) - ½ cup
  • Salt - as needed
  • Oil - 4 to 5 tablespoons
Preparation:
  • Cut the mutton into small, regular pieces. Clean and rinse.
  • Marinate the mutton with ginger, garlic, coriander, salt and yogurt.
  • Set aside for 20 to 25 minutes.
  • Heat oil and ghee together in a pan.
  • Fry the onions, cinnamon, cardamom, cloves, bay leaves and black pepper.
  • As the onions start to turn brown, stir in the marinated mutton.
  • Mix thoroughly for 7 to 8 minutes over medium heat.
  • Cover and cook over low heat.
  • Stir the mutton some more after about 20 minutes.
  • Pour in 2 cups of water.
  • Cover the pan again and let it simmer over low heat.
  • Keep cooking until the meat is soft and tender. If necessary, add more water.
  • Garnish with fried onions.
  • Mix in the lime juice, sugar and kewra.
  • As the gravy starts to thicken, add the green chili.
  • Turn off the heat and keep the pan covered.
  • Serve hot.

3 comments:

arindam said...

Can u please mention at what heat to cook..?

Rummana Zaman said...

Hi Arindam, You want to cook over low heat most of the time as mentioned. Use medium heat for 7-8 minutes only when you are mixing the mutton.

Farazi Shuva said...

Hi I cooked your beef rezala recipe without kewra jol, and it was really nice. I noticed for this recipe you are skipping chilli powder, and going with 1 tablespoon of coriander powder. Is there any reason behind this ?