Mutton Rezala with Roti

Instructions

1. 1

   Marinate the Mutton

   • In a large mixing bowl, combine the mutton pieces, whisked curd, ginger paste, garlic paste, and 1 teaspoon of salt.
   • Mix thoroughly to ensure each piece of mutton is well-coated.
   • Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for the most tender and flavorful result.
2. 2

   Prepare the Pastes

   • Roughly chop the onion and boil it in water for 10-12 minutes until soft and translucent. Drain completely and let it cool, then blend into a smooth paste without adding extra water.
   • Drain the soaked cashew nuts and poppy seeds. Transfer them to a blender with the green chilies. Blend into a very fine, smooth paste, adding a tablespoon or two of water only if necessary to facilitate blending.
3. 3

   Sauté Aromatics and Mutton

   • Heat ghee and vegetable oil together in a heavy-bottomed pan or pressure cooker over medium heat.
   • Add the whole spices: bay leaves, cinnamon stick, green cardamoms, cloves, black peppercorns, and dry red chilies. Sauté for 30-40 seconds until they release their aroma.
   • Carefully add the marinated mutton to the pan, shaking off excess marinade. Sear the mutton on high heat for 5-7 minutes, stirring occasionally, until it's lightly browned on all sides.
   • Add the boiled onion paste and cook for 5 minutes, stirring continuously until the raw smell dissipates.
   • Reduce the heat to low, then stir in the cashew-poppy seed paste. Cook for another 2-3 minutes, stirring constantly to prevent it from sticking or burning, until you see oil separating at the edges.
4. 4

   Cook the Rezala

   • Stir in the black pepper powder, sugar, and the remaining 1 teaspoon of salt. Mix well to combine.
   • Pour in 1.5 cups of warm water and bring the gravy to a gentle simmer.
   • For pressure cooking: Secure the lid and cook on medium heat for 5-6 whistles. Then, reduce the heat to low and cook for another 15 minutes. Let the pressure release naturally.
   • For pan cooking: Cover the pan with a tight-fitting lid, reduce the heat to its lowest setting, and simmer for 60-75 minutes, or until the mutton is fall-off-the-bone tender. Stir every 15-20 minutes to prevent the gravy from catching at the bottom.
5. 5

   Finishing Touches

   • Once the mutton is cooked, gently stir in the garam masala powder, kewra water, and rose water.
   • Let the curry simmer on low heat for 2 more minutes to allow the final aromas to meld into the gravy.
   • Turn off the heat and let the Mutton Rezala rest for at least 10 minutes before serving. This allows the flavors to deepen.
   • Serve hot with naan, rumali roti, or a simple pulao.