Mutton Rezala : Mughlai treat on Maha Navami

Today is Mahanavami and we are nearly at the end of this year’s Pujo ,but the spirits are still high. People with fervor and enthusiasm are visiting the puja pandals, taking the last glimpses of the award winning pujo committee pandals and idols and indulging in lip smacking food.

So for Navami, I am sharing Mughlai Awadhi style mutton rezala. The thin silky gravy fragrant with spices and kewra is a must on this day. Give this recipe a try and enjoy with near and dear ones.

Mutton Rezala

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  • 500 grams mutton
  • ½ cup onion paste
  • 2 table spoon garlic paste
  • 1 ½ teaspoon ginger paste
  • Whole garam masala (5 cloves,2 black cardamoms,2 sticks of cinnamon,3 green cardamoms)
  • 2 teaspoon mace or javetri powder
  • 1 teaspoon nutmeg powder
  • 3-4 strands of saffron soaked in two tablespoons of milk.
  • 4-5 pieces of whole red chillies
  • 1 bay leaf
  • 2 cups plain whisked yogurt
  • ½ cup cream
  • ½ cup cashew nut paste
  • 1 teaspoon sugar
  • 2 table spoons ghee
  • 2-3 tablespoons oil
  • 1 teaspoon kewra water
  • Salt to taste

In a big bowl marinate the mutton with half of the ginger-garlic paste, onion paste and ½ cup of yogurt for at least two to three hours.

In a pan add ghee and oil and when it is heated up add the dry red chillies. Fry until it changes color, drain and keep aside. In the same oil add the whole garam masala and wait till it is fragrant. Now add the rest of the onion paste, ginger-garlic paste and sauté for few minutes. Add the mutton and mix in well with the fried spices. Continue to stir. The mutton will release a lot of water. Keep on stirring till the water dries out and the oil separates. Next add the salt and sugar, cashew nut paste and the rest of the yogurt and mix in well. Add water, cover and cook for ten to fifteen minutes. Add the mace and nutmeg powder and transfer it into a pressure cooker. Cook for two to three whistles or till the mutton is cooked through. When the pressure releases by itself, open the lid and add the kewra water, saffron strands soaked in milk and the cream. Stir and taste for seasoning. Cover and let it stand for five to ten minutes before serving. Garnish with fried dry red chillies and serve hot with naan or pulao.



The marinating is important. Try to marinate for at least two hours and if possible overnight. The essence of kewra, gives a subtle mughlai flavor to the dish so don’t skip and if not available you may use rose water or the biriyani essence.

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  1. M says

    Darun. Ami ektu Kismis o jeeyechi. Very important to keep the gravy thin, so it is key not to exceed portion of the posto-cashew paste.

    • Sonali says

      Can you please explain the reason behind not using raw onion paste in the marination? Does it make the mutton tough? Thanks for visiting.


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