How to make, Lamb Curry Rezala
Lamb Curry Rezala is a dish of beauty, a Bengali Mughlai dish, influenced by it's Persian or Turkish origins. If you haven't had a Mughlai curry then you are in for a treat. Mughlai dishes are all about using stronger and an array of spices alongside dried fruit and milk or yoghurt.
This curry I cooked in the slow cooker and finished it off on the hob. Recently making lamb dishes I buy some diced lamb and some neck of lamb from the butchers and cook both together, I think this mixture of lamb gives a better outcome.
Lamb Curry Rezala ingredients:-
Lamb 1lb
Onion
Garlic
Turmeric tsp
Nutmeg tsp
Poppy seeds tsp
Bay leaf
Cloves 4
White pepper tsp
Cinnamon stick
Cardamon, seeded, crushed tsp
Cumin seeds tsp
Cumin powder tsp
Chilli powder to taste
Chillis 3
Fresh Ginger an inch
End with:-Milk, half a cup
Natural yoghurt, half a cup
Raisins or Sultanas 2 tbls
Plums or Prunes 6
Garam Masala tsp
Fried Onion - optional, this can be bought from an Asian supermarket
This curry is unusual, and it may appear to be a complicated but if you want to impress, well this is it.
So fry your onion until it starts to go clear and then add the spices, fry for a few minutes then add the lamb and brown. Add water to cover, simmer for fifteen mins or so, then put on a low heat for a while in a slow cooker.
Finish on the hob, add the 'end' ingredients and simmer gently, do not boil, for about thirty minutes, sprinkle over garam masala, and serve.