Eid Shahi Mutton Rezala
Pale, fragrant, and rich with cashew and yoghurt — the mutton dish for the day that matters.
Prep
30 min
Cook
90 min
Serves
6
Difficulty
Medium
Ingredients
- 1.2 kg Mutton, bone-in
- 500 g Yoghurt — Hung for 30 minutes if it is loose
- 80 g Cashew paste
- 120 g Ghee
- 1 tsp White pepper
- 1 tbsp Kewra water
Method
- 1
Keep it pale
Fry the onion paste in ghee on low until it loses its raw smell but takes no colour at all — about 8 minutes. Rezala is a white curry; the moment it browns you have made korma instead.
- 2
Temper the yoghurt
Beat the yoghurt smooth and add it off the heat, stirring constantly. Added to a hot pan it splits, and a split rezala never comes back.
2 more steps in the full recipe.
Why it splits, and how to stop it
Yoghurt curdles above about 85°C without protection. Two things prevent it: take the pan off the heat before the yoghurt goes in, and never boil hard afterwards.
Making it ahead
Rezala is better the next day. Cook it fully, cool it, and reheat gently with a splash of milk.
The rest of this recipe is for buyers
Unlock the full method for Eid Shahi Mutton Rezala — every step, the troubleshooting notes, and the storage guide.
BDT 420
One-time payment · lifetime access
Pay with bKash Personal 01723504864. We verify each payment by hand, usually within a few hours.
Reviews (1)
The bhuna explanation is worth the whole site
Twelve extra minutes with the lid off. That was it. That was the thing I had been getting wrong my entire adult life.
Shahin Kabir · 11 Aug 2026
Comments (0)
No comments yet — be the first to ask something.