Mutton Rezala Recipe

Pre-wash the mutton with vinegar or salt to ensure it is perfectly clean and ready for cooking.

Prepare a smooth paste using almonds, cashews, and peanuts.

Heat oil in a pan and fry onions until they turn golden brown (Beresta). Remove the fried onions and set them aside.

In the same oil, add Jompesh Ghee and sauté the whole spices: bay leaves, cinnamon, cloves, black cardamom, and shahi jeera. Add crushed green cardamoms for an extra burst of aroma.

Add the mutton pieces to the pan. Season with salt, ginger paste, garlic paste, coriander powder, cumin powder, chili powder, and nutmeg & mace powder.

Stir in the onion paste and yogurt. Let the meat sauté well so it can cook in its own natural juices.

Once the meat releases its juices, add the prepared nut paste, tomato sauce, and white pepper powder.

Cover and slow-cook the meat, stirring occasionally to make sure the nut paste doesn't stick to the bottom.

Add alubokhara, raisins, and dried red chilies to enhance the flavor profile.

Pour in the milk (or diluted milk powder) to give the gravy that signature rich and creamy texture.

Add sugar and whole green chilies to balance the spices.

For the final touch, add more Jompesh Ghee. Cover and simmer until the oil rises to the top and the meat becomes tender.