Lamb/ khashir rezala

Lamb/ khashir rezala

Ingredients: -

Mutton (Meat of lamb or goat) - 1 kilogram

Onion paste- 100 grams

Garlic paste- 2 tsp

Ginger paste- 2 ½ tsp

Clove- 5-6

Cinnamon- 6-8 pc

Black Cardamom- 2-3 pieces

Cardamom-6-8 pieces

Bay leaves- 5-6 pieces

Curd (Yogurt) - 250 grams

Whole Milk- 250 ml

Raisins- 10-12 pieces

Cashew nut- 10-12 pieces, make a thick paste

Sugar-1tsp

Black pepper- 3 grinded

Ghee (Clarified butter) – 3 tablespoon

Mace- 2/3 tsp

Saffron- 1pinch

Red Chilli (Whole) - 5 pieces

Keora (Saffron) water- 1 tsp (optional)

Salt- to taste

The marinating procedure: -

In a large bowl, blend the mutton, curd, half of the onion paste, garlic paste, ginger paste, cashew paste, and both the varieties of cardamoms, mace powder, sugar and salt. Keep it in the refrigerator for 1-2 hours.

The procedure: -

In a pan, heat ghee. Then add the red chillies and the bay leaves. After a little frying, add the rest of the onion paste. When the paste becomes light brown, add the garlic and ginger paste. Fry it for 3 minutes.

Add the mutton pieces into the pan. Mix thoroughly with the fried spices. Cover the lid tightly. Cook for 15 minutes in low heat. Stir the mixture in every 5 minutes to ensure against the charring of the mutton or the spices.

Heat the milk in another pan. Reduce the quantity to 150 ml. Add the rest of the cashew paste and the raisins to it. Mix thoroughly. Again cover the lid for another 30 minutes.

Take the saffron in a cup. Add 1 tablespoon of warm milk in it.

When the mutton becomes tender remove it from the flame. Add saffron and the Keora water. Cover it again.