Query:
I've heard of "mutton rezala". Searched in all options of states, cuisines, etc. but couldn't locate it. If such a dish is there please let me get its recipe and oblige.Also pl inform the native place of this dish.
Answered by Niru:
Rizala (Mutton in White Gravy)
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Chef: Niru Gupta
Ingredients: 1 kg kareli botis
1 kg seene ka parcha
300 gm white onions
20 gm ginger
20 gm garlic
12 green cardamoms
5 gm white pepper powder
20 gm desiccated coconut
50 gm cashew nuts
250 gm curd
150 gm khoya
150 gm cream
250 gm ghee
2 drops kewra jal
2 drops mitha ittr
2 silver leaves
salt to taste
Method: 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 1/2 cups of water, or enough to cook the meat for a thick gravy.
Simmer for a while. R
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