Bengali Lamb / Beef Rezala

BRISTOL, BS16 | Bristol, United Kingdom

This family favourite started with my grandmother. Simply put, it tastes like heaven...

This recipe is a big family favourite dish that started with my grandmother. At the end of every Ramadan, we celebrate Eid and this dish was a necessity every year. Everyone who ate it enjoyed it and loved it and so it has become a tradition. She passed the recipe onto my mother and her sisters. They carried on this tradition when I was growing up and so Rezala is always on the table, every Eid. My mum then passed the recipe onto me, and I enjoy making it as well! It tastes the best with Pilau rice and a bit of lemon squeezed on top. Out of all the delicious Bengali/Asian cuisine we make, Rezala always ranks first. Simply put, it tastes like heaven.

Lamb/Beef Rezala


  • 1kg Meat (lamb or beef)
  • 3 tbsp Oil
  • 2 cup Onion
  • 2 tsp Coriander Powder
  • 2 tsp Cumin Powder
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • ½ tsp Chilli Powder
  • ½ tsp Turmeric Powder
  • ½ cup Water
  • 5 tbsp Greek yogurt
  • 2 tsp Sugar
  • 1 ½ tsp Salt
  • ½ cup Milk Powder + 3 tbsp Water
  • 2 tsp Ghee
  • 2 tsp Rose water


  1. Wash the meat and drain the water. Leave it for half an hour.
  2. After this, heat your large saucepan to a medium heat.
  3. Add oil and then fry the onion until soft and brown.
  4. To this, add the coriander powder, cumin powder, chilli powder, turmeric powder, ginger paste, garlic paste, water and Greek yogurt.
  5. Cook for 10 to 15 minutes (until aromatic) and stir occasionally to avoid burning.
  6. Then, add the meat, sugar, and salt. Keep the lid closed and cook until the meat it soft (around 20 to 30 minute).
  7. Dissolve the milk powder in water and add that to the mixture as well. Mix and cook for another 5 minutes.
  8. Add the ghee and cook for an additional 5 minutes.
  9. Pour in the rose water and switch off the hob.
  10. Done!
Bengali Lamb / Beef Rezala

Photo by Amirali Mirhashemian, Unsplash

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