Among all the meat curries, ‘rezala’ caste an enchanting spell on me, that is hardly going to wither away with time. Not entirely sure of its origin rezala is crazily popular in Eastern India. It actually is a white creamy meat curry, attaining the colour due to the ingredients such as yogurt, cashew nut and poppy seed paste. When the pieces of mutton gets dipped into the gravy, it is pure aesthetic. The patches of fat coming with the meat floats on the gravy and makes it so tasty that it is not a crime to sip it just like chorba, the mughlai stew. Rezala goes down so very well with biryani but one can have it with roti or paratha also. However it takes its share of time to prepare and one needs to keep the patience which is worthy to say the least.
Ingredients to serve 3-4 :
- Mutton (medium size pieces) – 500 gm. (I used goat meat)
- Yogurt – 1 small cup + 2 tbspoon
- Poppy seed paste – 1 tbspoon heaped
- Cashew nut paste – 1 tbspoon heaped
- Char magaz paste – 1 tbspoon
- Ginger-garlic paste – 1 tbspoon heaped
- Boiled onoin paste – 2
- Ghee/Clarified butter – 3-4 tbspoon
- Pinch of saffron soaked into 2 tbspoon milk
- Javitri powder – ¼ teaspoon
- White pepper powder – 2 teaspoon
- Dried red chilly – 2
- Bay leaf – 2
- Salt to taste
- Water – 4 cups
In kadai or non-stick pan take 2 cups of water, poppy seed, cashew nut and char magaz paste, onion paste, ginger-garlic paste, 2 tbspoon yogurt, ghee, 1 teaspoon pepper powder, bay leaf and salt. Mix the ingredients well.
Now put the kadai over medium flame and cook the mixture for 8-10 minutes. The mixture still should be watery.
Now add rest of the yogurt, meat and remaining 2 cups of water.
As the mixture starts boiling put the flame on low and cover the pan.
As the mutton gets almost cooked (it will take almost 1-1½ hrs.) add red chillies, saffron milk, remaining pepper powder and javitri powder.
Again cook on low flame till oil separates on the surface.
Serve with Biryani or rumali roti or paratha.