Lamb Rezala / Indian Lamb Stew

Print Recipe

5 from 50 votes

Lamb rezala is a rich and aromatic stew made with tender pieces of lamb or mutton cooked in a creamy white sauce.

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu

Servings:

Calories: 259kcal

Author: Shilpa Kerur

Equipment

Instant Pot

Ingredients

2 lb lamb bone-in
2 cups yogurt whisked (see note 1)
2 tablespoon oil
2 medium onion (roughly chopped)
1 inch ginger (roughly chopped)
4 cloves garlic (roughly chopped)
1-2 green chilies slit (adjust as per taste)
10 cashews (see note 2)
1 teaspoon sugar
1 teaspoon salt (adjust as per taste)

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.

Notes

Note 1: 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.

Note 2: 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.

Note 3: Saute the onion paste for a few minutes to remove the raw smell. We don't want to brown the onions in this dish.

Nutrition