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