Skip to main content

Mutton Rezala

Ingredients

Mutton - 2 lbs with bone ( preferable pieces that have fat). Could try with Lamb ribs
Onion 1.5(American) cut in cubes
Garlic 1
Black Cardamom 1
Green Cardamom 3
Cloves 3
Cinnamon 1 inch
Dried red chillies 4
Black whole peppercorn 7
Beaten Curd 1 cup
Cashewnut paste soaked in milk beforehand 10/12
Salt
Sugar

Process

Add mutton in pressure cooker
onion,
garlic
all spices except red chillies.
water

Pressure Cook the meat. Don't over boil, turn the meat tender. If you're using Instant pot, Instant pot high for 10 mins with a garlic stem. Garlic stem acts as a meat tenderizer (allegedly)

Take out the mutton pieces. Drain the water in a sieve. Keep the mutton stock and the pulp separately.

In a pan put white oil and ghee. When the oil is hot add bayleaf  3 pieces. After 4 second add the pulp. Cook it for 6 minutes. Then turn the gas low add the yogurt, cashew paste. Poppy seed or charmogoj (melon seeds - optional) paste. Cook it in slow heat and add mutton stock from time to time. If the bottom gets sticky (you will get the scent of it) then add mutton pieces along with red chillies. Fold it and cook for 5 minutes. Add the whole mutton stock. Boil it. Add salt and sugar as per your taste.

This is the simple method. If you wish to have more aroma then grind shajeera, shamorich (White pepper), jayfolv(nutmeg) and javitri (mace) together. Add this when you are adding the boiled mutton pieces.

Comments

Post a Comment

Popular posts from this blog

Dal Makhani – Oberoi Style

This recipe has been copied reproduced many many times across the internet. This is the original one, given to me personally by the Chefs at the Oberoi in Bangalore. Source : inspired by a great dal at the Oberoi in Bangalore Cuisine: Indian Prep time: 15 mins plus soaking time Cooking time: 1.5 hour Serves: 4 – 6 people, depending how you use it ingredients 150g whole urad dal (black lentils) 50g rajma (red kidney beans) 50g channa dal (Bengal gram dal, also Ok to use chickpeas/garbanzo beans) 10g ginger, peeled 2 – 3 garlic cloves 2 green chillies salt to taste for tadka 50g ghee 1 tspn cumin 2 – 3 garlic cloves pinch asafoetida powder 0.5 tspn fenugreek seed 100g tomato paste or puree to finish 100g butter 30 ml cream 0.5 tspn or more chilli powder 0.5 tspn garam masala method Soak all of the lentils (urad, rajma and channa dal) in water for 6 hours, or preferably overnight. Wash four times, changing the water each time. Chop the garlic, ginger an
Post a Comment
Read more

Crepes

    1 egg  1/3 cup whole wheat flour  1/3 cup milk  1/4 cup water   1/2 tsp vanilla extract  1/4 tsp salt  2 tbsp butter   After making batter let it rest for 20 minutes  
Post a Comment
Read more

Ricotta pancakes nyt cooking

 1 cup ricotta or cottage cheese 1 cup sour cream or plain yogurt 3 eggs, separated ½ teaspoon baking soda 1 cup all-purpose flour Dash salt 1 tablespoon sugar 2 tablespoons lemon juice 2 teaspoons grated lemon zest Butter or grapeseed or other neutral oil as needed Step 1 Beat together the ricotta or cottage cheese, sour cream or yogurt and egg yolks. Combine baking soda, flour, salt and sugar. Beat egg whites until fairly stiff but not dry. Step 2 Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter. Step 3 Add about 1 tablespoon butter or oil to griddle or skillet and coat surface. When it is hot, add batter by the heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second side.
Post a Comment
Read more