Rezala (Meat Dish)
Serve 6
Ingredients :
- Meat - 1kg
- Curd - 250gm
- Saffron - a pinch
- Rose water - 1tbs
- Ginger - 50gm
- Garlic - 25gm
- Ghee - 100gm
- Ground onions - 500gms
- Cinnamon - 2" piece
- Green cardamom - 8nos
- Cloves - 4nos
- Mace - 1tsp
- Salt - to taste
- White pepper powder - 2tsp
- Whole dry red chillies - 6-8nos
Method of Preparation :
Slice meat into 12 pieces, clean
and keep aside.
Beat curd till smooth. Heat saffron
slightly, crush and soak in the rose water. Grind ginger to a fine paste and mix
in half cup of water and keep aside. In the same manner, grind garlic and
mix with 1/3cup of water and set
aside.
Heat ghee in a pan. Add meat pieces
and fry, stirring for a couple of minutes. Mix the curd and ground onion and add
it to the meat. Stir well. Add the ginger, garlic paste along
with the water in which they were soaked. Fry by stirring continuously.
Add the whole cinnamom, cardamom,
cloves and mace. Fry for few minutes. Add salt and white pepper. Cover and cook
over a low flame, stirring occasionally. Cook till the meat is done and the
gravy thickens. Add saffron and dry red chillies. Stir once
to mix and remove. Serve hot with naan or parathas.
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