Mutton Rezala
A pale, aromatic Mughal-style mutton curry in yoghurt and cashew, fragrant with kewra and cardamom.
Prep
20 min
Cook
100 min
Total
120 min
Serves
5
Per serving
765 kcal
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Instructions
Step 1: Marinate the mutton with the plain yoghurt, ginger paste, garlic paste and salt for 20 minutes.
Step 2: Warm the ghee with the cardamom pods, cinnamon stick and dried red chilli, then cook the onion paste until it loses its raw smell but stays pale.
Step 3: Add the mutton and its marinade and cook until the yoghurt thickens.
Step 4: Add the water, cover and simmer until the mutton is very tender.
Step 5: Stir in the cashew paste and sugar, simmer 10 minutes more and finish with the kewra water.
Ingredients
Quantities update automatically for 5 servings.
- 1 kgMutton — bone-in pieces
- 250 gPlain yoghurt
- 5 tbspGhee
- 3 wholeOnion — ground to paste
- 1 tbspGinger paste
- 1 tbspGarlic paste
- 50 gCashew nuts — ground
- 6 wholeCardamom pods
- 1 wholeCinnamon stick
- 4 wholeDried red chilli
- 2 tspSugar
- 1 tspKewra water
- 2 tspSalt
- 400 mlWater
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 765 kcal
- Protein
- 41.1 g
- Carbohydrates
- 18.6 g
- Fat
- 59.3 g
- Saturated fat
- 28.2 g
- Fibre
- 2.7 g
- Sugar
- 9 g
- Sodium
- 944 mg
These figures are estimates for general information only and are not medical or dietary advice.