Lamb rezala
Curries With Bumbi · ♥ 522 likes · 5.6K views · 6 min video
Read about lamb in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 40 g cashew nuts
- 1 cup plain unflavored yogurt or curd
- 1.2 kg bone-in lamb
- 1–2 tsp kewra water
- white onions
Boil white onions and cashew nuts about 15 minutes; discard the water and rinse under cold water.
Blend the onions and cashews with plain yogurt to a fine paste, in batches if the blender is small. Do not use yogurt that has turned sour.
- 1 tsp black peppercorns
- 10 whole cloves
Grind black peppercorns, seeded cloves, mace and the seeds of about 10 green cardamoms to a coarse powder in a mortar and pestle.
- 1 whole mace
- 10 whole green cardamoms
- 2 tbsp oil
- 2 tbsp ghee
Heat 2 tbsp oil and 2 heaped tbsp ghee in a pan on medium heat; when the ghee melts add bay leaves, a cinnamon stick and the ground spice blend.
- 2 whole bay leaves
- 1 whole cinnamon stick
- yogurt
Add the bone-in lamb (marinated overnight in a little yogurt and rinsed with warm water) and fry on medium-high heat until a little brown.
- 1 tbsp ginger garlic paste
Add a tablespoon of ginger garlic paste and stir a few minutes.
- 1 tbsp ground coriander
- salt
Transfer to a slow cooker; add the onion-cashew-yogurt paste, 1 tbsp ground coriander, salt to taste and kewra water.
Slow cooking with paste and kewra water
Cook on low 8 hours, stirring once. (On the stove top: add a cup of water, cook very low, stirring and adding hot water if the gravy dries, until tender.)
- ½ cup water
- 1 cup hot milk
- 1 tsp homemade shahi garam masala
- saffron
About 30 minutes before the end, mix half a cup of water into a cup of hot milk with 1 tsp shahi garam masala and a few strands of saffron; add to the meat.
Milk, garam masala, saffron and sugar
Cover and cook 30 minutes more; taste and adjust seasoning. Serve with naan or paratha.