Authentic Bengali Mutton Rezala: A Rich and Aromatic Stew
50 minutes
1350 reads
About Authentic Bengali Mutton Rezala: A Rich and Aromatic Stew
Embark on a culinary journey to Bengal with this authentic Mutton Rezala recipe. Imagine tender mutton, melt-in-your-mouth delicious, infused with the fragrant magic of traditional spices.The secret? A delicate papaya marinade and a symphony of aromatic spices that create a rich, unforgettable stew. This Rezala is a true culinary masterpiece.Perfect for a special occasion or a cozy weekend feast, this dish promises an explosion of flavor that will transport you straight to the heart of Bengali cuisine.
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See the 30-Day PlanRecipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
For the Paste
- 1 Chili red
- 2 tbsp Garlic boiled and pureed
- 1 medium Onion boiled and pureed
- 2 tbsp Almonds
- 2 tbsp Cashews
- 2 tbsp Raisins
- 2 tbsp Sesame Seeds white
- 2 tbsp Poppy Seeds
- 2 tbsp Couscous ground into a paste
For Cooking
- 2 tbsp Ghee
- 2 tbsp Garam Masala whole
- 1 tsp Kewra Water
- 1 tsp Rose Water
- 1-2 tsp Salt or as per taste
- 2 Bay Leaves
- 1/2 tsp Cardamom Pods black
- 1/4 tsp Cinnamon for garnish, ground
Instructions
- Marinate the mutton with grated papaya and a pinch of salt. This helps tenderize the meat.
- Boil the onion, garlic, and red chili until softened. Puree into a smooth paste. Separately, grind the almonds, cashews, raisins, sesame seeds, and poppy seeds into a smooth paste.
- After 30 minutes, parboil the marinated mutton with bay leaves and black cardamom pods. This infuses the mutton with aromatic flavors.
- Combine the boiled onion-garlic paste, nut paste, and couscous paste with the parboiled mutton. Add salt and mix well.
- Heat ghee in a pan and add the whole garam masala. Sauté until fragrant. Add the marinated mutton and cook for 10 minutes, allowing the spices to meld with the meat.
- Add kewra water and rose water. Simmer until the mutton is tender and the sauce has thickened.
- In a separate small pan, heat a little ghee and temper with whole red chilies and cashews. Pour this tempering over the mutton. Garnish with a sprinkle of ground cinnamon.
- Serve hot with your choice of rice or bread.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spice level to your preference by adding more or less chili powder and cayenne pepper.
- If you don't have fresh cilantro on hand, you can substitute with parsley or omit it altogether.
Storage Instructions
- Store leftover chicken chili in an airtight container in the refrigerator for up to 4 days.
- You can also freeze the chili for up to 3 months. Thaw overnight in the refrigerator before reheating.
Recipe Video
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Recipe Nutrition
Calories: 148kcalCarbohydrates: 12gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 19mgSodium: 586mgPotassium: 148mgFiber: 2gSugar: 1gVitamin A: 178IUVitamin C: 23mgCalcium: 33mgIron: 1mg
Geeta Biswas
Articles: 919
5 Comments
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So delicious! Excited to make it.
Looks incredible! Thanks for the details.
Such a beautiful dish! Can’t wait to try it.
So delicious! Excited to make it.
This is fantastic! Thank you for sharing.