Mutton Rezala

Recipe by
Total Time:
8-12 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Mutton rezala recipe is an extremely popular Bengali dish which is relished as a side dish. The recipe is native to Kolkata and is cooked in distinct Bengali style with condiments and spices.

The non-vegetarian mutton dish is made by stewing meat or mutton in fresh spices. You can also replace mutton with chicken if you like. Know how to make it at home by following our easy recipe guide.

The meat should be well marinated overnight in spices to bring out the best flavours. The kewra water will impart unique aromatic flavour to the recipe and lightly beaten curd makes thick consistent gravy. It is best served with rotis.

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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

How to Make Mutton Rezala

  • Chop and grind, the ginger and garlic together, to make a fine paste.
  • 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).
  • Remove the meat from the marinade and put the marinade aside.
  • 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.
  • Reduce the heat to very low. Add the marinade.
  • Cover and cook for 1 hour or until the meat is tender.
  • Add the green and red chillies. Cook for a further 5-10 minutes.
  • Add the kewra water, stir and serve with rice or phulka.
  • Recipe Courtesy: Mareena's Recipe Collections