Ingredients

• 1 kg - Mutton
• 1 tbsp - vegetable oil
• 3 tbsp - Ghee or vegetable oil
• 1.5 tsp - salt
• 1/2 tsp - Sugar
• 10 - Green chillies
• 6 to 8 - dried hot red chillies, soaked in warm water for 10 mins
• 1 tsp - kewra water
• For the marinade:
• 3 inch - Ginger
• Garlic - 8 to 9 Cloves
• 1.5 cups - lightly beaten Curd
• 1 cup - Milk
• 3 to 4 - Bay Leaves
• 8 to 10 - Cardamom pods
• 8 to 10 - Cloves
• 1 tsp - ground Mace
• 1/2 tsp - ground Nutmeg

How to Make Mutton Rezala

• Chop and grind, the ginger and garlic together, to make a fine paste.
• Add the remaining marinade ingredients, along with mutton and mix well. Leave it, to stand unrefrigerated, for 3-4 hours or overnight in fridge(bring to room temp before cooking).
• Remove the meat from the marinade and put the marinade aside.
• Heat oil and ghee in a pan, over high heat. When hot, add the meat, salt and sugar. Stir and fry for 8-10 minutes, until the meat is lightly browned.
• Reduce the heat to very low. Add the marinade.
• Cover and cook for 1 hour or until the meat is tender.
• Add the green and red chillies. Cook for a further 5-10 minutes.
• Add the kewra water, stir and serve with rice or phulka.