Entree: Bangladesh – Dhaka & Central Bangladesh – মাটন রেজালা ➤ Māṭan Rejālā (Slow-simmered spiced mutton in a fragrant yogurt and ghee-based gravy)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Additional 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) mutton, bone-in, cut into 1–1.5 inch (2.5–4 cm) pieces
- 1 cup (240 ml) plain yogurt, well beaten
- 4 tbsp (60 ml) ghee or clarified butter
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, thinly sliced (about 12 oz / 340 g)
- 2 tbsp (30 g) garlic paste
- 2 tbsp (30 g) ginger paste
- 3 tbsp (45 ml) ground poppy seeds or 3 tbsp (22 g) poppy seeds ground to a paste
- 1 tsp (2 g) white pepper, ground
- 1 tsp (5 g) ground coriander
- 1 tsp (5 ml) salt, adjust to taste
- 6 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 small cinnamon stick (2 inches / 5 cm)
- 2 bay leaves
- 1 cup (240 ml) hot water, or as needed
- 1 tsp (5 ml) kewra or rose water (optional, but traditional)
- 2 tbsp (30 ml) heavy cream (optional, for silkier finish)
- 2 tbsp (14 g) slivered almonds or toasted pistachios for garnish (optional)
- Fresh cilantro leaves for garnish

Instructions

1. Marinate the mutton with the beaten yogurt, 1 tbsp (15 g) ginger paste, 1 tbsp (15 g) garlic paste, ground poppy-seed paste, white pepper, ground coriander, and 1/2 tsp (2.5 ml) salt. Cover and refrigerate for at least 2 hours, preferably overnight.
2. Heat 2 tbsp (30 ml) ghee and 2 tbsp (30 ml) oil in a heavy-bottomed pot over medium heat. Fry the sliced onions until deep golden brown and caramelized, about 20–25 minutes, stirring occasionally. Remove half the onions to a bowl and set aside for garnish; keep the rest in the pan.
3. To the pan with remaining onions, add the crushed cardamom, cloves, cinnamon stick, and bay leaves and fry for 1 minute until fragrant.
4. Add the remaining ginger and garlic paste (1 tbsp / 15 g each) and fry 1–2 minutes until raw aroma dissipates.
5. Add the marinated mutton (including marinade) and sear on medium-high heat until the meat is browned on all sides, about 8–10 minutes.
6. Pour in 1 cup (240 ml) hot water, adjust salt to taste, reduce heat to low, cover, and simmer gently for 60–90 minutes until mutton is tender (or cook in a pressure cooker for 20–25 minutes on medium heat). Stir occasionally and add small amounts of water if needed to maintain a saucy consistency.
7. When the meat is tender and the oil begins to separate, stir in kewra or rose water and heavy cream if using. Simmer uncovered 5 minutes to marry flavors.
8. Taste and adjust seasoning; finish by stirring in remaining 2 tbsp (30 ml) ghee for gloss. Garnish with reserved fried onions, slivered nuts, and cilantro.
9. Serve hot with plain steamed rice, pulao, or roomali roti.