Rezala
(Lamb Curry) Recipe

Origin: Bangladesh Period: Traditional

Ingredients:

750g lamb or mutton, cubed
500g plain yoghurt
100g ghee
100g onions, sliced
4 bay leaves
5cm length of cinnamon
4 green cardamom pods
4 cloves
2 tsp ginger and garlic paste
2 tsp hot chilli powder
salt and sugar to taste

Rezala
(Lamb Curry) Preparation:

Method:

Heat the ghee in a wok or pan and use to fry the bay leaves, cloves, cinnamon and cardamom until aromatic. Add the onion and fry for 4 minutes then stir-in the garlic and ginger paste and chilli powder and fry for 2 minutes more.

Add the lamb or mutton and fry until browned then season with salt and sugar. Fry for 1 minute more then gradually stir in the yoghurt. Bring to a simmer, cover with a lid and leave to cook for about 45 minutes, or until the meat is tender. If the mixture becomes too dry during the cooking process ad a little water.

Continue cooking until the mixture dries out and the ghee separates. Serve hot with rice or parota.

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