Entree: Bangladesh – Dhaka & Central Bangladesh – মাটন রেজালা ➤ Māṭan Rejālā (Slow-simmered spiced mutton in a fragrant yogurt and ghee-based gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Additional 2 hrs

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) mutton, bone-in, cut into 1–1.5 inch (2.5–4 cm) pieces
- 1 cup (240 ml) plain yogurt, well beaten
- 4 tbsp (60 ml) ghee or clarified butter
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, thinly sliced (about 12 oz (340 g))
- 2 tbsp (30 g) garlic paste
- 2 tbsp (30 g) ginger paste
- 3 tbsp (45 ml) ground poppy seeds or 3 tbsp (22 g) poppy seeds ground to a paste
- 1 tsp (2 g) white pepper, ground
- 1 tsp (5 g) ground coriander
- 1 tsp (5 ml) salt, adjust to taste
- 6 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 small cinnamon stick (2 inches (5 cm))
- 2 bay leaves
- 1 cup (240 ml) hot water, or as needed
- 1 tsp (5 ml) kewra or rose water (optional, but traditional)
- 2 tbsp (30 ml) heavy cream (optional, for silkier finish)
- 2 tbsp (14 g) slivered almonds or toasted pistachios for garnish (optional)
- Fresh cilantro leaves for garnish

Show original ingredient measurements

- 2 lb (900 g) mutton, bone-in, cut into 1–1.5 inch (2.5–4 cm) pieces
- 1 cup (240 ml) plain yogurt, well beaten
- 4 tbsp (60 ml) ghee or clarified butter
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, thinly sliced (about 12 oz / 340 g)
- 2 tbsp (30 g) garlic paste
- 2 tbsp (30 g) ginger paste
- 3 tbsp (45 ml) ground poppy seeds or 3 tbsp (22 g) poppy seeds ground to a paste
- 1 tsp (2 g) white pepper, ground
- 1 tsp (5 g) ground coriander
- 1 tsp (5 ml) salt, adjust to taste
- 6 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 small cinnamon stick (2 inches / 5 cm)
- 2 bay leaves
- 1 cup (240 ml) hot water, or as needed
- 1 tsp (5 ml) kewra or rose water (optional, but traditional)
- 2 tbsp (30 ml) heavy cream (optional, for silkier finish)
- 2 tbsp (14 g) slivered almonds or toasted pistachios for garnish (optional)
- Fresh cilantro leaves for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Marinate the mutton with the beaten yogurt, 1 tbsp (15 g) ginger paste, 1 tbsp (15 g) garlic paste, ground poppy-seed paste, white pepper, ground coriander, and 1/2 tsp (2.5 ml) salt. Cover and refrigerate for at least 2 hours, preferably overnight.
2. Heat 2 tbsp (30 ml) ghee and 2 tbsp (30 ml) oil in a heavy-bottomed pot over medium heat. Fry the sliced onions until deep golden brown and caramelized, about 20–25 minutes, stirring occasionally. Remove half the onions to a bowl and set aside for garnish; keep the rest in the pan.
3. To the pan with remaining onions, add the crushed cardamom, cloves, cinnamon stick, and bay leaves and fry for 1 minute until fragrant.
4. Add the remaining ginger and garlic paste (1 tbsp (15 g) each) and fry 1–2 minutes until raw aroma dissipates.
5. Add the marinated mutton (including marinade) and sear on medium-high heat until the meat is browned on all sides, about 8–10 minutes.
6. Pour in 1 cup (240 ml) hot water, adjust salt to taste, reduce heat to low, cover, and simmer gently for 60–90 minutes until mutton is tender (or cook in a pressure cooker for 20–25 minutes on medium heat). Stir occasionally and add small amounts of water if needed to maintain a saucy consistency.
7. When the meat is tender and the oil begins to separate, stir in kewra or rose water and heavy cream if using. Simmer uncovered 5 minutes to marry flavors.
8. Taste and adjust seasoning; finish by stirring in remaining 2 tbsp (30 ml) ghee for gloss. Garnish with reserved fried onions, slivered nuts, and cilantro.
9. Serve hot with plain steamed rice, pulao, or roomali roti.

1. Marinate the mutton with the beaten yogurt, 1 tbsp (15 g) ginger paste, 1 tbsp (15 g) garlic paste, ground poppy-seed paste, white pepper, ground coriander, and 1/2 tsp (2.5 ml) salt. Cover and refrigerate for at least 2 hours, preferably overnight.
2. Heat 2 tbsp (30 ml) ghee and 2 tbsp (30 ml) oil in a heavy-bottomed pot over medium heat. Fry the sliced onions until deep golden brown and caramelized, about 20–25 minutes, stirring occasionally. Remove half the onions to a bowl and set aside for garnish; keep the rest in the pan.
3. To the pan with remaining onions, add the crushed cardamom, cloves, cinnamon stick, and bay leaves and fry for 1 minute until fragrant.
4. Add the remaining ginger and garlic paste (1 tbsp / 15 g each) and fry 1–2 minutes until raw aroma dissipates.
5. Add the marinated mutton (including marinade) and sear on medium-high heat until the meat is browned on all sides, about 8–10 minutes.
6. Pour in 1 cup (240 ml) hot water, adjust salt to taste, reduce heat to low, cover, and simmer gently for 60–90 minutes until mutton is tender (or cook in a pressure cooker for 20–25 minutes on medium heat). Stir occasionally and add small amounts of water if needed to maintain a saucy consistency.
7. When the meat is tender and the oil begins to separate, stir in kewra or rose water and heavy cream if using. Simmer uncovered 5 minutes to marry flavors.
8. Taste and adjust seasoning; finish by stirring in remaining 2 tbsp (30 ml) ghee for gloss. Garnish with reserved fried onions, slivered nuts, and cilantro.
9. Serve hot with plain steamed rice, pulao, or roomali roti.