How to make Mutton Razala -
Mutton and dry fruits make good companions in this delicious curry.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton (मटन), Onions (प्याज़ )
Cuisine : Bengali
Course : Main Course Mutton
For more recipes related to Mutton Razala checkout Mutton Curry, Hyderabadi Keema, Andhra Mutton Curry, Rogan Josh . You can also find more Main Course Mutton recipes like Mansaf Shahi Korma Homestyle Mutton Curry - SK Khazana Burrah Masaledaar
Mutton Razala Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 3.30-4 hour
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Mutton Razala Recipe
Mutton 1 inch pieces 1 kilogram
Onions chopped 2 medium
Garlic chopped 8 cloves
Green chillies chopped 8
Ginger chopped 2 inch pieces
Yogurt 1 3/4 cups
Salt to taste
Ghee 1/2
Small onions peeled 10
Coriander powder 1 tablespoon
Red chilli powder 1 teaspoon
Dry sour plums (alu bukhara) 8
Pistachios chopped 5
Almonds chopped 5
Cashewnuts chopped 5
Method
Step 1
Grind onions, half the garlic, half the green chillies and ginger to a smooth paste. Mix with yogurt and salt and marinade mutton pieces in this for about two hours in the refrigerator. Heat ghee in a pressure cooker. Add the remaining garlic and small onions and sauté till golden. Add the remaining green chillies, coriander powder and red chilli powder and sauté for two to three minutes. Add mutton pieces and stir.
Step 2
Add dry sour plums, pistachios, almonds and cashewnuts. Mix well. Add four cups of water and bring to a boil. Adjust salt. Close the lid and pressure cook for six whistles or till the mutton is done. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
