Ingredients

• 1 kg mutton chops
• 2 flowers of mace (powdered)
• 500 gms curd (beaten)
• 6 to 8 tbsp ghee
• 6 to 8 green cardamoms
• 4 cloves
• 2 sticks cinnamon
• 4 to 5 onions (finely chopped)
• 1 tsp ginger paste
• 1 tbsp garlic paste
• 2 tsp green chilli paste
• salt to taste
• 1 tsp sugar or jaggery
• 2 to 3 fried red chillies (whole) for garnishing

How to Make Mutton Rezalla

• Wash and clean the mutton chops
• Add powdered mace to the curd and mix well
• Marinate the mutton in this curd mixture and keep aside for an hour
• Lightly heat the ghee in a kadhai or a heavy-bottom vessel
• Add cardamoms, cloves and cinnamon
• Fry till they are light brown
• Add finely-chopped onions and fry on a low flame till they are golden
• Add ginger, garlic and green chilli paste and saute for a few seconds
• Add the marinated mutton chops
• Mix well
• Cook on a low flame and keep stirring at regular intervals
• After the mutton is half done, add salt and continue cooking till the mutton is tender
• Add sugar or jaggery and mix well
• Cook till the ghee separates
• Garnish the mutton with the fried red chillies
• Cover with a lid and open it directly when the dish is to be served
• Serve hot