That’s why the dish “Mutton Rrezala” is very royal.
You can also prepare it with chicken, paneer, egg or prawns.
Mutton 1kg , preferably ribs (I used goat meat, lamb can also be used)Onion - 1 medium ground into a fine paste
Garlic paste - 1tbspGinger paste - 2tbsp
Plain yogurt - Half cupCashew paste - 2tbsp
Ghee / Clarified butter - half cupDry whole red chili - 8, 10
Peppercorn - 1tspBay leaf
Saffron - 1/4th tsp.Milk - 2,3 tbsp
Kewra essence few drops
Salt & SugarGrind the following dry spices into a powder
Black cardamom - 2Green cardamom - 2,3
Cloves - 5,6Mace (Javitri) - 1, 2 leaves
Method:Soak the saffron strands in warm milk and keep aside.
Take a bowl and blend onion paste, ginger garlic paste, cashew paste with yogurt. In a mixing bowl marinate the mutton pieces with yogurt mixture along with salt, sugar and two tsp. of dry spice powder. Let it rest overnight.In a heavy bottom pan or pressure cooker heat ghee on a low heat. Temper it with bay leaf. Take out the mutton pieces from the marinade and after shaking off all the excess liquids add the meat pieces to the pan.
Sauté it for about 4-5 mins on medium heat. Now add the marinade slowly and mix well.Add whole red chilies and peppercorn. Cook it covered on low heat for about 30-40 mins till the meat is tender. During cooking add water if required and stir in between to prevent the meat sticking at the bottom or if you want can cook in pressure cooker for about 2-3 whistles on medium high heat and once the pressure releases and cook it covered till the rest is done. It Once the mutton is just done add the saffron infused milk along with a few drops of kewra water. Cook for another two mins to mix the flavor of saffron and kewra into the meat. Let it stand for an hour. Serve with naan or paratha.