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Kolkata Mutton Rezala Recipe – Sabir’s Mughlai Style Goat Curry

Published by:    Updated on: October 13, 2014

Kolkata Mutton Rezala Recipe – Sabir’s Mughlai Style Goat Curry

Traditional Mughlai Mutton Rezala inspired by Sabir’s Kolkata.

By Barnali Dutta | Published: October 13, 2014

Mutton Rezala with paratha is one of the most desired festive dishes in many Bengali families. Rezala refers to a delicate Mughlai curry cooked in a thin yogurt-based sauce flavored with aromatic spices.

The famous Rezala from Sabir's Hotel near Chandni Chowk, Kolkata has been loved since 1948. Sabir Ali from Uttar Pradesh introduced Mughlai cuisine to Kolkata and made this dish legendary among food lovers.

The secret of Sabir's Rezala lies not only in the ingredients but also in slow cooking over charcoal fire. Even when the recipe is followed carefully at home, the restaurant flavor remains unique.

Prep time: 40 min | Cook time: 40 min | Total time: 1 hour 20 min | Yield: Serves 4

Serving size: 2 pieces | Calories per serving: 325

Ingredients

  • Goat meat from ribs – 1 kg
  • Onion paste – 1/4 cup
  • Ginger garlic paste – 2 tsp
  • Curd – 400 g
  • Fresh lime juice – 1 tsp
  • Ghee or oil – 2 tbsp
  • Dry roasted spice powder – white pepper, mace, nutmeg, caraway seeds, cinnamon, cardamom (3 tsp mixture)
  • Cashew paste with saffron milk – 1/4 cup
  • Poppy seed paste – 2 tsp
  • Salt – to taste
  • Bay leaves – 5 to 6

For Garnishing

  • Fried dried red chilies – 8 to 10
  • Fried black peppercorn – 2 tsp
  • Kewra water – 2 tsp
  • Roasted lotus seeds (makhana) – 1/4 cup
  • Mitha attar – 4 to 5 drops

Directions

  1. Combine meat, curd, onion paste, ginger garlic paste, spice powder, bay leaves, salt, lemon juice, kewra water and ghee.
  2. Marinate for at least 30 minutes. Overnight marination gives best flavor.
  3. Prepare poppy seed paste and mix with cashew paste.
  4. Cook the marinated meat in a covered pot on low heat for about 30 minutes.
  5. Add cashew-poppy paste with milk, fried peppercorns, red chilies and lotus seeds.
  6. Add a few drops of mitha attar and rest for 5 minutes before serving.

Serve hot with paratha, roomali roti or tandoori roti.

Yogurt has long been an important ingredient in Bengali cuisine, especially during summer when it is believed to aid digestion.