Rezala (Lamb Curry) is a traditional Bangladeshi recipe for a classic meat-based curry of lamb with onions in yoghurt and ghee thats flavoured with cinnamon, cardamom, cloves, garlic, ginger and chillies. The full recipe is presented here and I hope you enjoy this classic Bangladeshi version of: Lamb Curry (Rezala).
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Traditionally this is made with mutton (goat) chops or ribs. However, you can use cubed meat as a substitute. This is a recipe from the Mughlai heritage of Northern India.
Heat the ghee in a wok or pan and use to fry the bay leaves, cloves, cinnamon and cardamom until aromatic. Add the onion and fry for 4 minutes then stir-in the garlic and ginger paste and chilli powder and fry for 2 minutes more.
Add the lamb or mutton and fry until browned then season with salt and sugar. Fry for 1 minute more then gradually stir in the yoghurt. Bring to a simmer, cover with a lid and leave to cook for about 45 minutes, or until the meat is tender. If the mixture becomes too dry during the cooking process ad a little water.
Continue cooking until the mixture dries out and the ghee separates. Serve hot with rice or parota.
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