Mutton Razala

Ingredients list for Mutton Razala

• 1 kilogram Mutton 1 inch pieces
• 2 medium Onions chopped
• 8 cloves Garlic chopped
• 8 Green chillies chopped
• 2 inch pieces Ginger chopped
• 1 3/4 cups Yogurt
• to taste Salt
• 1/2 Ghee
• 10 Small onions peeled
• 1 tablespoon Coriander powder
• 1 teaspoon Red chilli powder
• 8 Dry sour plums (alu bukhara)
• 5 Pistachios chopped
• 5 Almonds chopped
• 5 Cashewnuts chopped

Method

1. Grind onions, half the garlic, half the green chillies and ginger to a smooth paste. Mix with yogurt and salt and marinade mutton pieces in this for about two hours in the refrigerator. Heat ghee in a pressure cooker. Add the remaining garlic and small onions and sauté till golden. Add the remaining green chillies, coriander powder and red chilli powder and sauté for two to three minutes. Add mutton pieces and stir.
2. Add dry sour plums, pistachios, almonds and cashewnuts. Mix well. Add four cups of water and bring to a boil. Adjust salt. Close the lid and pressure cook for six whistles or till the mutton is done. Serve hot.