Ingredients

• 1 kg - kareli botis
• 1/2 kg - meat (seene ka parcha)
• 250 gm - curd
• 300 gm - white onions
• 20 gm - garlic
• 20 gm - ginger
• 12 - green cardamom
• 5 gm - white pepper powder
• 20 gm - desiccated coconut
• 50 gm - cashew nuts
• 150 gm - khoya
• 150 gm - cream
• 250 gm - ghee
• 2 drops - kewra water
• 2 drops - mitha ittr
• 2 - silver leaves (wark)
• salt to taste

How to Make Rizala

• Wash and clean mutton pieces. Blanch in a pan of boiling water, remove the scum, drain and keep aside.
• Extract the juice of ginger and garlic and keep aside.
• Grind separately onions, cashew nuts and coconut to a fine paste.
• In a heavy bottomed pan place the mutton, pour enough water to cover, add salt, green cardamoms and bring to boil, then simmer.
• When the meat is half cooked, add the ground onions and the ginger-garlic juice. Cook until dry.
• Then add ghee and the beaten curd, fry till the meat is dry.
• Add the nut paste and coconut and fry for 2 to 3 minutes, taking care that the masala does not brown.
• Then add white pepper and 1.5 cups of water, or enough to cook the meat for a thick gravy. Simmer for a while.
• Remove from fire add kewra water, mitha ittr and mashed khoya. Blend well.
• Finally add the cream.
• Serve hot garnished with silver leaf.
• Roomali roti is a good accompaniment for this dish.