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Rizala
Category : Lamb, Uttar pradesh, Mutton
Servings : 2
Time Taken : 15-30 mins
Rating :
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 � cups of water, or enough to cook the meat for a thick gravy. Simmer for a while.
- Remove from fire add kewra jal, 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.
Ingredients:
1 kg - kareli botis
� kg - seene ka parcha
250 gm - curd
300 gm - white onions
20 gm - garlic
20 gm - ginger
12 no - 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 jal
2 drops - mitha ittr
2 no - silver leaves
salt to taste
1 kg - kareli botis
� kg - seene ka parcha
250 gm - curd
300 gm - white onions
20 gm - garlic
20 gm - ginger
12 no - 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 jal
2 drops - mitha ittr
2 no - silver leaves
salt to taste
