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Mutton Rezalla
Method
- Wash and clean the mutton chops.
- Add powdered javatri to the curds 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 gur 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
Ingredients:
1 kg - mutton chops
2 flowers - javatri (powdered)
500 g - curds (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 gur
2 to 3 - fried red chillies (whole) for garnishing
1 kg - mutton chops
2 flowers - javatri (powdered)
500 g - curds (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 gur
2 to 3 - fried red chillies (whole) for garnishing
RECIPES BY ANITA RAHEJA
