Bengali Mutton Rezala
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 800 g mutton, bone-in pieces
- 200 g natural yoghurt
- 40 g cashew nuts
- 1 tbsp white poppy seeds (posto)
- 1 onion, finely chopped
- 4 garlic cloves
- 15 g fresh ginger, grated
- 4 green cardamom pods
- 3 fresh green chillies
- 3 tbsp ghee
Nutrition (per serving)
- Calories
- 578 kcal
- Protein
- 34.1 g
- Carbohydrate
- 11.8 g
- of which sugars
- 7 g
- Fat
- 43.5 g
- of which saturates
- 20.4 g
- Fibre
- 1.7 g
- Salt
- 0.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the cashew nuts and poppy seeds in 80ml hot water for 15 minutes, then blend to a paste.
- 2
Heat the ghee in a large pan and fry the green cardamom pods for 30 seconds, then add the chopped onion and cook over medium heat for 10 minutes until soft but pale.
- 3
Add the garlic and ginger and the mutton, and cook for 8 minutes without letting it brown much.
- 4
Stir in the cashew and poppy seed paste and the whole green chillies, then add the natural yoghurt a spoonful at a time.
- 5
Pour in 300ml water, cover and simmer over low heat for 55-60 minutes, stirring occasionally, until the mutton is tender and no pink remains.
- 6
Serve with rice or flatbread.
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