Mutton Rezala

Ingredients

• Mutton : 1 kg
• curd : 300 gm
• onion sliced : 3 tb sp
• Onion paste : 1 cup
• Garlic paste : 1 tb sp
• Ginger paste : 1 tb sp
• Cashew nut paste: 3 tbsp
• Poppy seed paste: 3 tbsp
• Bay Leaves: 2
• Cinnamon stick : 3
• Green cardamom: 4-5
• Cloves: 6
• Black peppercorn: 10
• Dry red chilies: 8
• Nutmeg - Mace powder: 1 tsp
• Salt :   as per taste
• Sugar : as per taste
• Rose water: 1 tbsp
• Kewra essence: 7-8 drops
• Saffron: 4-5 strands
• Milk :2 tb sp
• Ghee: 4 tb sp
• Oil : 1 tb sp

Method 

1. clean and wash the mutton.

2. Marinate the mutton pieces with the onion -ginger- garlic paste and curd. Set aside for 3- 4 hrs.

3. Heat oil + ghee in a kadai. Temper the oil with bay leaves, green cardamom, red chilis, cinnamon stick , black peppercorn and     clove. Add 1/2 tsp sugar. 

4. When the spices sizzle, add sliced onion and fry till onion turns brown.

5. Add ginger- garlic paste and fry for 2-3 mins.

6. Now add the mutton to it and saute it till the raw pink colour is gone.

7. Now lower the heat and add cashew paste , poppy seed paste and remaining curd to the mutton and mix evrything nicely. cook for     7- 8 mins. 

8. Place evrything in a pressure cooker. Add some water and cook for 4-5 whistle or until mutton is done.

9. In a small bowl heat 1-2 tsp of milk . Few strands of saffron is added to it.

10. Once meat is done check the sesoning and consistency of the gravy. the gravy should be soupy. Then add the milk- saffron     mixture and 1 tb sp kewra essence, mix well and switch off the heat.Let it seat for 30 mins.

11. Serve it with nan,biriyani or laccha paratha.