ICC WORLD CUP SPECIAL: HONORING THE MEN IN BLUE
The magic of Mutton Rezala. Its the aroma of this mutton dish, which is tantalizing. The first bite is literally sinful. Its simply mutton magic which always brings back Kolkata memories. Every Bengali worth his/her salt has savored and enjoyed Mutton Rezala either at Sabir's, Nizam's or Aminia, or Shiraz's. Somehow the mutton rezala at Sabir's wins hands down when it comes to my taste buds.
Mutton rezala happens to be the super favorite dish of my younger brother. He made sure he ordered this whenever we were out for Mughlai food. But I had no clue as to how it was made. I always thought that such an exotic tasting dish, must be taking super efforts in the kitchen, and a plethora of ingredients. Somehow had a desire that I would master the dish for my bro, someday. It took some research and a chat with a renowned chef of a well known Kolkata hotel, and the recipe was in my kitty, albeit in an easier format, which didnt compromise with the taste at all. Still remember the first time I had made Mutton Rezala at home, and the expression in his eyes as he savored the first bite. Priceless.
Cricket happens to be another bond between me and my sibling, like millions across the globe. Its a blessing that my husband shares the same cricket bond, so its the same fervour at home, when the Men in Blue are on the field. When India defeated the Aussies in the quarter finals, hubby celebrated the win with his colleagues at office over lunch. That somehow gave me the idea, that IF India won the Semis, over Pakistan in Mohali, it should also be a celebratory meal at home. It was one of those days when I was missing my brother a bit too much, and that gave me the idea. Let the celebratory meal to honor the men in blue, be the favorite dish of my brother. Hence it was the World Cup special Mutton Rezala for the Dasgupta household in Kansas City for dinner, after the Men in Blue had created their magic in Mohali.
MUTTON REZALA:
Ingredients:
Mutton: 2 lb
Yoghurt: 1 cup
Onion paste: 1 large onion
Ginger-garlic paste: 2 tbsp
Almond powder: 4-5 tbsp
Pepper: 1 tbsp
Sugar: 1 tbsp
Salt: to taste
Dried Red chillies/ shukno Lanka: 7-8
Bay leaves/tej pata: 4
Kewra essence: 1 tbsp
Canola oil or peanut oil
Green cardamom: 4- 5
Potatoes : 2 : cut into half: optional
Procedure:
Make a paste of the yoghurt, onion, ginger- garlic paste, almond powder, pepper, sugar, and mix well.
Marinate the mutton in this mixture, over night, or at least for a few hours.
Heat oil in a deep pan, and let the dried red chillies, green cardamom and bay leaves crackle.
Spoon out the mutton from the marinade,and add them to the oil carefully. Let it fry for around 10 minutes,stirring often.
Add the rest of the marinade and salt to taste, in the pan, cover and cook, till the mutton is cooked. Do not add water,as the yoghurt and mutton both release water. Keep stirring frequently as its a thick gravy, and has a risk of sticking to the pan.
I added in some potatoes, as Hubby dearest always likes some potatoes with his mutton.
If you feel that the gravy has totally dried up, and the mutton has not yet cooked, add in some hot water, and cook covered.
When the mutton is cooked, add the kewra essence, mix well, cover and keep on flame for around 5 minutes more. Keep it covered to seal in the aromas. Mutton rezala is ready.
Mutton rezala goes very well with butter naan or tandoori roti or even good ol' steamed basmati rice. The same recipe can be replicated with chicken as well, and tastes equally good. So next time you have a craving for Kolkata style Mughlai food, give Rezala a try. This recipe surely works wonders.
The magic of Mutton Rezala. Its the aroma of this mutton dish, which is tantalizing. The first bite is literally sinful. Its simply mutton magic which always brings back Kolkata memories. Every Bengali worth his/her salt has savored and enjoyed Mutton Rezala either at Sabir's, Nizam's or Aminia, or Shiraz's. Somehow the mutton rezala at Sabir's wins hands down when it comes to my taste buds.
MUTTON REZALA:
Ingredients:
Mutton: 2 lb
Yoghurt: 1 cup
Onion paste: 1 large onion
Ginger-garlic paste: 2 tbsp
Almond powder: 4-5 tbsp
Pepper: 1 tbsp
Sugar: 1 tbsp
Salt: to taste
Dried Red chillies/ shukno Lanka: 7-8
Bay leaves/tej pata: 4
Kewra essence: 1 tbsp
Canola oil or peanut oil
Green cardamom: 4- 5
Potatoes : 2 : cut into half: optional
Make a paste of the yoghurt, onion, ginger- garlic paste, almond powder, pepper, sugar, and mix well.
Marinate the mutton in this mixture, over night, or at least for a few hours.
Heat oil in a deep pan, and let the dried red chillies, green cardamom and bay leaves crackle.
Spoon out the mutton from the marinade,and add them to the oil carefully. Let it fry for around 10 minutes,stirring often.
Add the rest of the marinade and salt to taste, in the pan, cover and cook, till the mutton is cooked. Do not add water,as the yoghurt and mutton both release water. Keep stirring frequently as its a thick gravy, and has a risk of sticking to the pan.
I added in some potatoes, as Hubby dearest always likes some potatoes with his mutton.
If you feel that the gravy has totally dried up, and the mutton has not yet cooked, add in some hot water, and cook covered.
When the mutton is cooked, add the kewra essence, mix well, cover and keep on flame for around 5 minutes more. Keep it covered to seal in the aromas. Mutton rezala is ready.
Mutton rezala goes very well with butter naan or tandoori roti or even good ol' steamed basmati rice. The same recipe can be replicated with chicken as well, and tastes equally good. So next time you have a craving for Kolkata style Mughlai food, give Rezala a try. This recipe surely works wonders.
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