Rizala

Ingredients

• - 1kg: Kareli botis
• - ½ kg: Seene ka parcha
• - 250 gm: Curd
• - 300 gm:White onions
• - 20 gm: Garlic
• - 20 gm: Ginger
• - 10-12: Green cardamom
• - 5 gm: White pepper powder
• - 20 gm: Desiccated coconut
• - 50 gm: Cashew nuts
• - 150 gm: Khoya
• - 150 gm: Cream
• - 250 gm: Ghee
• - 2 drops: Kewra Jal
• - 2 drops: Mitha ittr
• - 2-3: Silver leaves
• - Salt to taste

Method

• - First wash the mutton pieces. Blanch it in a frying pan of boiling water to remove the scum of the mutton. Drain out the water. Separately extract the juice of ginger and garlic. Make a fine paste of onions, cashew nuts and coconut by grinding it.
• - Take a heavy bottomed pan. Place the mutton in it and pour enough water. Add salt according to taste. Also add green cardamoms and boil it. Simmer it. Next, add ground onions and juice of ginger-garlic to the half cooked meat.
• - Fry the meat to dry after adding beaten curd and ghee to it. To this dry meat add paste of nut. Also add coconut. Fry it for two to three minutes. Make sure the masala is not turned to brown color. Add white paper and one and a half cup of water to it. Cook the meat to thick gravy. Simmer it.
• - Put the flame off and add kerwa jal, mitha ittr and mashed khoya. Blend them well. Add cream to it and garnish with silver leaf.
• - Serve hot and best to be served with roomali roti.