Mutton Cooking

   

Mutton Curry Recipe

To celebrate Bangladesh’s Independence Day today, and with Ramadan fast approaching, I’m sharing one of my favourite Bengali recipes: Farah Aunty’s Mutton Rezala. I love how this dish shows off the different flavours of the Bengali kitchen, distinct from anything else in the subcontinent. This recipe was passed to me by a dear friend who hails from Bangladesh.

Serves 6, takes 2 hours

Ingredients

• 1 1⁄2 kg goat or lamb, cut into chunks
• 5 red onions, chopped
• 1 1⁄2 tablespoons ginger, crushed
• 1 1⁄2 tablespoons garlic, crushed
• 1⁄2 cup yogurt
• 1⁄2 cup vinegar
• 1⁄2 oil
• 1⁄4 cup sultanas
• 1⁄4 cup cashews
• 1⁄4 teaspoon cinnamon powder
• 1⁄4 teaspoon cardamom powder
• 1⁄4 teaspoon mace powder
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon caraway seeds
• 1 teaspoon salt

Method

1. In a bowl, cover the meat with the vinegar and allow to sit for 30 minutes.

2. Heat a little oil in a frying pan and over medium heat, cook the onion until it softens. Remove half of the onion and reserve, and cook the rest it until it’s properly browned.

3. Add the half-cooked onion back to pan, along with the ginger, garlic, salt, and stir fry for 2 minutes over high heat.

4. Turn the heat down to medium-low. Add the meat and yogurt, stir through, and then cover the pan and cook slowly for 1 hour. Check the pan regularly so the meat doesn’t stick to the pan, stir as required, and add a little water if it starts to dry out.

5. While the meat is cooking, blitz the cashew nuts and sultanas into a paste together, then reserve.

6. After 1 hour, add the cashew and sultana paste, along with the cinnamon, cardamom, mace, nutmeg and caraway seeds, and stir through.

7. Cover again, and cook slowly for a further 30 minutes, stirring and adding a little water occasionally as required.

8. Serve with white rice, roti or paratha.