Mutton Rezala

Ingredients:

For marination:

Mutton: medium to large pieces, preferably rack and breast pieces on the bone: 1Kg

Yogurt: 3 tb sp

Garlic paste: 1tb sp

Ginger paste: 1 tb sp

Turmeric powder: ½ tb sp

Cayenne pepper or Paprika powder: ½ tb sp

Cumin powder: ½ tb sp

Coriander powder: ½ tb sp

For frying paste:

Onion: 2 medium size

Poppy seed: 2tsp, leave to soak in water for 2 hrs

Cashew nuts, toasted: 2tb sp

Salt: acc to taste

Sugar: 1 tsp

Oil/ Ghee: 2tb sp

To add later:

Bay leaf: 4

Whole garam masala i.e. cardamom pods, clove, and cinnamon stick: 5 each, dry toasted

Kewra (screw pine) water: 2 tb spoon

Saffron: 4-6 threads

Single cream: 3 tb spoon

To garnish:

Crispy fried onion: 3 tb sp

Almond flakes: 2tsp, toasted

Chilli flakes: 1tsp, optional

Procedure:

1. Mix all the ingredients for marination with mutton and leave in a refrigerator for 1-3 hours
2. Prepare the frying paste by putting onion, poppy seeds and cashew nuts with few drops of water in a food processor and grind to paste. Put on a muslin or similar cloth and strain away the excess water.
3. Put saffron threads in kewra water and set aside.
4. In a non-stick sauce pan heat the ghee/oil to medium. Throw in the bay leaves, then add frying paste. Stir and fry until it starts to change colour.Put marinated meat and stir well. Add salt and sugar and stir again. Cook covered in a medium heat.Try not to add extra water, however if meat dries up before being cooked add boiling water only.
5. Add Garam masala halfway in to the cooking.
6. Once meat becomes soft and oil starts to separate add kewra water with saffron. Cook for another 5-10 minutes or up to the desired tenderness of the meat.
7. Put single cream and other ingredients for garnish and stir. Keep covered and leave it for another 5 minutes before serving.