I never thought I would try Mutton Rezala any day as I always thought it would be tough for me to make it.I had little clue how to make. But I was not sure . I always thought that the rich aroma or taste of the dish would not come out. Such an exotic dish, must be taking great efforts in the kitchen, and an extra ingredients. When I bought a book on Indian Cooking I found it there and the recipe is in my kitty. Even though I made some changes, but that didn’t compromised with the taste at all. Here is the recipe :
Onions roughly chopped and 1 onion finely chopped
½ tbsp black peppercorns
6 cradamom pods
1 nutmeg break it and take the seed only , make powder of it.
A pinch of saffron, soaked in half cup of warm milk
Rose water /kewra water
Make a paste of roughly chopped onion. Put the paste in a bowl add grated ginger, crushed garlic, and yoghurt with mutton and mix well. Keep it in fridge for 3 to 4 hours. Bring back in room temperature before cooking. In a large pan heat the oil and ghee (optional). Fry the finely chopped onion until it is golden brown. Remove the onion slices and squeezing out the maximum oil. In the remaining oil fry the marinated mutton. Add cumin, chilli powder and cover the pan. Add salt and little sugar according to taste. Cook in low flame till the mutton gets tender stirring continuously. Add nutmeg powder and garam masala powder (make the powder of cloves, black peppercorns, cradamom pods, Cinnamon stick ). Stir and mix well. Add hot water for the gravy. When the mutton is soft enough add kesar milk , rose water and kewra water simmer for 2-3 mins. Remove from heat. Garnish with fried onion and serve with butter naan.