Home | Recipe: Meat Rezala
 
Ingredients:  
Lamb/mutton/beef 750 g
Yoghurt 1500 g
Ghee 100 g
Sliced onions 100 g
Bay leaves 4
Cinnamon stick
 2 inch
   
Green cardamom pods
 4
Cloves 4
Garlic paste 2 tsp
Chilli powder 2 tsp
Sugar 1 tsp
Salt to taste
 
Preparation time: 1 hour 30 Minutes
Procedure:

1. Heat ghee in a pan, add bay leaves, cloves, cinnamon and cardamoms, and sauté.
2. Add sliced onion and fry for a few minutes, add garlic paste and chilli powder and sauté.
3. Add mutton and fry for a few minutes.
4. Add salt and sugar to taste.
5. Gradually stir the yoghurt.
6. Put the lid on and leave to cook.
7. If water dries up add a little water.
8. Cook till water dries up and ghee comes on top
9. Serve hot with rice or parota.
 
Comments:

Great with polao, salad and/or porata.
 
Bangladeshi cooking is a culinary art-form. A taste tantalizing blend of wonderful and fragrant spices that will keep you coming back for more. Many non-Bangladeshis have probably eaten Bangladeshi food without knowing it.
For example, over 80 percent of the "Indian" restaurants in the U.K. serve Bangladeshi food. If you loved it, - it was probably Bangladeshi.

Bengali cooking is also known for it's wide array of sweets made from milk. Rasho-gollah, kalo-jam, shandesh, mishti doi, shemai, chamcham ... the names go on and on.