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Bengali Mutton Rezala – Bengali Traditional


For marinade:

  • Mutton: 500g
  • Curd: 300ml
  • Onion paste: ¼ cup
  • Grated ginger: 1 tsp
  • Minced garlic: 1 tbsp
  • Salt: 1 tsp
  • For Tempering Oil:
  • Bay leaves: 2
  • Dry red chilli: 3-4
  • Black peppercorn: 1 tsp
  • Cinnamon stick: 2 of 1” stick
  • Cloves: 1 tsp
  • Green cardamom: 1 tsp
  • Ghee: 2 tbsp
  • Others:
  • Onion paste: 2 tbsp
  • Poppy seed paste: 3 tbsp
  • Cashew nut paste: 2 tbsp
  • Nutmeg powder: ½ tsp
  • Crushed mace: ½ tsp
  • Sugar: 1 tbsp
  • Salt: 1 tsp
  • Ghee: 3 tbsp


  1. Add all the ingredients under ‘For Marinade’ in a mixing bowl with the mutton and mix well. Keep them covered in the refrigerator overnight or at least 1 hour.
  2. Heat ghee in a pressure cooker, add all the ingredients under ‘For Tempering oil’ and allow them to splutter.
  3. Shake off the marinade from mutton pieces and add mutton into the cooker. Fry for 2-3 mins on medium-high flame.
  4. Mix 2 cups of warm water into the marinade and mix well. When the mutton changes colour a bit add the marinade water mixture into the cooker. Bring it to a boil, close the lid with weight and cook for 4-5 whistles or until the mutton is half done.
  5. Grind poppy seeds and cashews separately and keep them in individual bowls.
  6. Heat the rest of the ghee in a large wok or pan. Add onion paste and sauté for 1-2 mins or until onion changes colour to golden.
  7. Pour the poppy seed paste and cashew paste and continue to sauté for another 2-3 mins or until the raw smell is gone. Add nutmeg powder and crushed mace.
  8. When ghee separates from the mixture add mutton pieces and fry for 4-5 mins. Add the spiced-up mutton stock to the pan. Cover and continue cooking until the mutton is nicely done. Add sugar & salt and adjust the seasoning at this point of cooking.
  9. Once the mutton is done switch off the flame and transfer to the serving bowl immediately.
  10. Drop a dollop of ghee on the top and serve hot with Paratha or Naan and some Desi Salad.

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