Lamb rezala is a popular dish in Bengali cuisine, particularly in the Bangladesh region and the Indian state of West Bengal. It is a rich and aromatic lamb stew made with tender pieces of lamb or mutton cooked in a creamy white sauce.
This dish is made using goat meat in Indian restaurants and is called mutton rezala. It is known for its unique combination of flavors and the use of yogurt or curd as a key ingredient.
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My easy rezala recipe, made using an Instant Pot, offers the authentic taste found in the restaurants of Calcutta. The dish is ready in under 45 minutes, requiring only 10 minutes of hands-on time. Mutton rezala is an excellent choice for gatherings and special occasions.
Traditionally, this dish is served with biryani or roomali roti; however, you can enjoy it with basmati rice or Indian bread like naan or paratha. Also, check out this recipe to make spinach lamb kofta curry.
Ingredients
Lamb: Bone-in lamb shoulder or leg of lamb works best for this recipe.
Yogurt: Plain, unsweetened yogurt (also called curd in India) is an important ingredient in this recipe.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Expert Tips
Make sure the yogurt is whisked well and there are no lumps in it. You can also give it a quick blend instead of whisking. This is important as the lumps may curdle the sauce and ruin the texture of the final dish.
Using cashews adds richness to the rezala's creaminess, but remember that it should not overpower the dish. The dish should have a subtle nuttiness yet a smooth and creamy texture. Soak the cashews for a few minutes to ensure it grinds into a smooth paste.
Saute the onion paste just for a few minutes to remove the raw smell. We don't want to brown the onions in this dish.
What to serve with lamb rezala
Lamb rezala is commonly served with naan, basmati rice, or other Indian bread. It can also be paired with flavored rice like jeera rice and saffron rice.
If you are looking for more indulgent options, pair lamb rezala with chicken pulao or vegetable biryani. Side dishes like roasted bell peppers or pan-fried chayote squash are my favorite to make it a well-rounded meal.
Recipe FAQs
Any leftovers can be stored in the refrigerator for up to three days or in the freezer for up to two months. Reheat gently in a saucepan before serving.
Start with browning the meat and cooking onion, yogurt, and cashews as per this recipe in a frying pan. Transfer it to a slow cooker and add one cup of water. Cook for 6 to 8 hours on high or until the lamb is tender.
Chicken or goat are common alternatives, but adjust cooking times and spices accordingly.
Full-fat yogurt provides the best texture and flavor, but low-fat can work, too.
More Indian lamb recipes
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Recipe card
Lamb Rezala / Indian Lamb Stew
Equipment
Ingredients
Spices:
- 2 bay leaves
- 5-6 cardamom
- 2-3 sticks cinnamon
- 5-6 cloves
- 1 teaspoon whole pepper
- 1 teaspoon garam masala
Instructions
Prep:
- Whisk or blend the yogurt well, making sure there are no lumps (see note 1).
- Soak the cashews in water for 10 minutes. Grind it into a smooth paste using some water and set it aside.
- Grind onion, ginger, and garlic into a smooth paste using a little water.
Make the rezala:
- Set the Instant Pot to saute mode and add oil. Once it heats, add the whole spices (bay leaf, cinnamon, whole pepper, cardamom, and cloves) and saute for a few seconds.
- Add the lamb and saute for 2-3 minutes until they are browned.
- Next, add the ground onion paste and saute for 2-3 minutes until the raw smell goes.
- Next, add the cashew paste, whisked (or blended) yogurt, green chilies, salt, and sugar. Mix well and saute for 1-2 minutes.
- Add one cup of water and deglaze the pot.
- Secure the lid and pressure cook for 20 minutes on LOW pressure.
- Let the pressure come down naturally for 10 minutes, then do a quick release of the remaining pressure.
- Add the garam masala and mix well. Serve warm.
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