Mutton Rezala
A fragrant, white mutton curry with seeds, nuts, and a hint of kewra.
About this dish
Mutton Rezala is a sophisticated white curry with Mughal roots, popularized in Delhi by royal khansamas. Unlike the fiery red curries of the North, this dish is defined by its ivory-colored gravy, achieved through a base of yogurt, cashew nuts, and poppy seeds. It is subtly spiced with whole aromatics and finished with kewra water, making it a fragrant, celebratory centerpiece.
Ingredients
The Mutton and Marinade
- 750g Mutton (curry cut, preferably raan or chops)
- 200g Thick yogurt, whisked
- 2 tbsp Ginger-garlic paste
- 1 tsp Salt
- 1 tsp White pepper powder
The White Paste
- 20 Cashew nuts, soaked in warm water
- 2 tbsp Poppy seeds (Posto), soaked
- 2 medium Onions, boiled and ground to a fine paste
Tempering and Aromatics
- 4 tbsp Ghee
- 2 Bay leaves
- 4 Green cardamoms
- 1 inch Cinnamon stick
- 5-6 Dry red chilies (kept whole for color contrast)
- 1/2 tsp Mace (Javitri) powder
- 1 tsp Kewra water
Method
- 1
Marinate the Meat
Mix the mutton with yogurt, ginger-garlic paste, salt, and white pepper. Massage the spices into the meat and let it marinate for at least 1 hour, or overnight in the refrigerator for the most tender results.
- 2
Prepare the White Base
Grind the soaked cashews and poppy seeds into a very fine, smooth paste using a little milk if needed. Ensure there is no grittiness. Set aside.
- 3
Bloom the Spices
Heat ghee in a heavy-bottomed handi. Add bay leaves, cardamom, cinnamon, and the whole dry red chilies. Fry for 30 seconds until the chilies puff up and the spices become aromatic, but do not let the chilies turn black.
- 4
Sauté the Onion Paste
Add the boiled onion paste to the ghee. Sauté on medium-low heat for 8-10 minutes. Since the onions are pre-boiled, they won't brown, which is essential to keep the gravy white. Cook until the ghee starts to separate.
- 5
Sear the Mutton
Add the marinated mutton to the handi. Turn the heat to medium-high and sear the meat for 5-7 minutes, stirring constantly so the yogurt doesn't curdle. The meat should change color from pink to a pale grey-white.
- 6
Slow Braise
Add 1 cup of warm water, cover tightly, and cook on low heat (Dum) for 45-50 minutes. Check occasionally to ensure the meat isn't sticking. The mutton should be nearly tender before adding the nut paste.
- 7
Finish the Gravy
Stir in the cashew-poppy seed paste and mace powder. The gravy will thicken instantly. Simmer for another 10-12 minutes on the lowest heat possible. The texture should be silky and rich.
- 8
The Final Flourish
Switch off the heat and drizzle the kewra water over the curry. Cover immediately and let it rest for 10 minutes. This traps the floral aroma within the rich fats of the gravy.
Notes & variations
- Boiling the onions before grinding removes their raw pungency and ensures the white color of the dish.
- If you can't find white pepper, use very little black pepper to avoid dark specks.
- Add a few drops of Meetha Atar (edible perfume) if you want the authentic Old Delhi street aroma.
- Store in the fridge for up to 3 days; the flavors actually deepen the next day.
Serve with
Soft Khamiri Roti or a fragrant Saffron Pulao.
Cook's note
Never brown the onions or the meat; the success of a Rezala lies in maintaining its pristine ivory color.