Meat Rezala recipe for Sukaina kitchen

 Here is a recipe for Sheep Rezala :

Meat Rezala recipe 

Fixings:

- 500 grams of sheep, cut into pieces

- 1 cup plain yogurt (curd), beaten

- 2 onions, meagerly cut

- 2 tablespoons ginger-garlic glue

- 1/2 cup cashew nuts, absorbed water for 30 minutes

- 1/2 cup poppy seeds (khus), absorbed water for 30 minutes

- 1/2 cup coconut, ground

- 2-3 green chilies, cut the long way

- 1 teaspoon entire dark peppercorns

- 1 teaspoon cumin seeds

- 1-inch cinnamon stick

- 4-5 green cardamom cases

- 4-5 cloves

- 1 straight leaf

- 1/2 teaspoon turmeric powder

- 1 teaspoon red bean stew powder

- 1/2 teaspoon garam masala powder

- 1/2 cup new cream

- Salt to taste

- 3 tablespoons ghee or oil

- New coriander leaves for embellish

Guidelines:

- Blend the sheep pieces with beaten yogurt, ginger-garlic glue, turmeric powder, red stew powder, and salt and allow it to marinate for no less than 2 hours, ideally short-term in the fridge.

- Grind the drenched cashew nuts and poppy seeds alongside ground coconut into a smooth glue.

- Heat ghee or oil in a profound container or strain cooker.

- Add the cut onions and sauté until they become brilliant brown.

- Add the marinated sheep alongside the marinade and cook until the lamb is caramelized and the crude smell vanishes.

- Add the green chilies, entire flavors, and the cashew-poppy seed glue. Blend well.

- Add water depending on the situation to cover the lamb pieces and heat it to the point of boiling.

- Cover and cook until the lamb is delicate.

- Add garam masala powder and new cream. Blend well and stew for another 5-10 minutes.

- Decorate with new coriander leaves and serve hot with naan, roti, or steamed rice.