Mutton Rezala :
Onions 350 gram
Ginger 50 grams
Garlic 50 grams
Green cardamom 10 nos
White pepper pwdr 10 grams
Desiccated coconut 50 grams
Cashew 50 grams
Curd 250 grams
Khoya 100 grams
Cream 100 grams
Ghee 250 grams
Kewda water 2 ml
Sweet ittr 2ml
Salt to taste
Grind onion,cashew and coconut into fine paste
In a pan add meat pour water to cover the meat with cardamom pods and salt
When the meat is half cooked add onion paste and ginger garlic paste
Cook until dry .Then add ghee and beaten curd cook till dry.
Add the cashew and coconut paste cook for 5 minutes
Add pepper pwdr, 150 ml of water and cook till the gravy reached to a thick consistency.
And finish it off with kewda water ,sweet ittr,khoya and cream.
Garnish with some Almond flakes or cashew nuts.
Recipe By Chef Naveen Gyan.