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Mutton Rezala

Mutton Rezala is a popular Indian Side Dish
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Side Dish
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Serves 6


1 kg - Mutton

1 tbsp - vegetable oil

3 tbsp - Ghee or vegetable oil

1.5 tsp - salt

1/2 tsp - Sugar

10 - Green chillies

6 to 8 - dried hot red chillies, soaked in warm water for 10 mins

1 tsp - kewra water

For the marinade:

3 inch - Ginger

Garlic - 8 to 9 Cloves

1.5 cups - lightly beaten Curd

1 cup - Milk

3 to 4 - Bay Leaves

8 to 10 - Cardamom pods

8 to 10 - Cloves

1 tsp - ground Mace

1/2 tsp - ground Nutmeg


  1. Chop and grind, the ginger and garlic together, to make a fine paste.
  2. Add the remaining marinade ingredients, along with mutton and mix well. Leave it, to stand unrefrigerated, for 3-4 hours or overnight in fridge(bring to room temp before cooking).
  3. Remove the meat from the marinade and put the marinade aside.
  4. Heat oil and ghee in a pan, over high heat. When hot, add the meat, salt and sugar. Stir and fry for 8-10 minutes, until the meat is lightly browned.
  5. Reduce the heat to very low. Add the marinade.
  6. Cover and cook for 1 hour or until the meat is tender.
  7. Add the green and red chillies. Cook for a further 5-10 minutes.
  8. Add the kewra water, stir and serve with rice or phulka.
  9. Recipe Courtesy: Mareena's Recipe Collections
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Hazeena Seyad

Hazeena Seyad

A self taught passionate cook whose life is food and cooking. She is on a mission to keep the lesser-known `ravuthar` traditional recipes from slipping into food oblivion.

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