Entree: Bangladesh – Sylhet – মাটন রেজালা ➤ Maṭon Rejālā (Slow-cooked spiced mutton in a rich, creamy yogurt-based Mughlai 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 40 min

Cook 1 hr 50 min

Additional 2 hrs

Total 4 hrs 30 min

Ingredients

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

- 2 lb (900 g) bone-in mutton, cut into 1–1.5 inch (2.54 to 3.81 cm) pieces
- 1 cup (240 g) plain yogurt, well beaten
- 4 large eggs, hard-boiled and peeled, approx. 7 oz (200 g)
- 2 medium onions, thinly sliced (about 10 oz (280 g))
- 3 tbsp (45 ml) ghee or clarified butter
- 2 tbsp (30 ml) vegetable oil
- 1/4 cup (35 g) poppy seeds (khus khus), soaked in warm water 15 minutes and ground to a paste
- 1/4 cup (35 g) blanched almonds or cashews, ground to a smooth paste
- 2 tbsp (30 ml) ginger-garlic paste
- 4 green cardamom pods
- 4 whole cloves
- 2 cinnamon sticks (about 2 inches (5 cm) each)
- 2 bay leaves
- 1 tsp (5 g) ground white or black pepper
- 1/2 tsp (2.5 g) ground turmeric
- 1 tsp (5 g) garam masala
- 2–3 green chilies, slit
- 1/2 cup (120 ml) heavy cream
- 1 tbsp (15 ml) lemon juice
- 1.5 tsp (8 g) kosher salt, adjust to taste
- Fresh cilantro leaves for garnish

Show original ingredient measurements

- 2 lb (900 g) bone-in mutton, cut into 1–1.5 inch pieces
- 1 cup (240 g) plain yogurt, well beaten
- 4 large eggs, hard-boiled and peeled, approx. 200 g
- 2 medium onions, thinly sliced (about 10 oz / 280 g)
- 3 tbsp (45 ml) ghee or clarified butter
- 2 tbsp (30 ml) vegetable oil
- 1/4 cup (35 g) poppy seeds (khus khus), soaked in warm water 15 minutes and ground to a paste
- 1/4 cup (35 g) blanched almonds or cashews, ground to a smooth paste
- 2 tbsp (30 ml) ginger-garlic paste
- 4 green cardamom pods
- 4 whole cloves
- 2 cinnamon sticks (about 2 inches / 5 cm each)
- 2 bay leaves
- 1 tsp (5 g) ground white or black pepper
- 1/2 tsp (2.5 g) ground turmeric
- 1 tsp (5 g) garam masala
- 2–3 green chilies, slit
- 1/2 cup (120 ml) heavy cream
- 1 tbsp (15 ml) lemon juice
- 1.5 tsp (8 g) kosher salt, adjust to taste
- Fresh cilantro leaves for garnish

Instructions

1. Marinate the mutton with 1/2 cup (120 g) of the beaten yogurt, 1 tbsp (15 ml) ginger-garlic paste, turmeric, 1/2 tsp (2.5 g) salt and 1/2 tsp (2.5 g) ground pepper. Cover and refrigerate for at least 2 hours or overnight.
2. Heat 2 tbsp (30 ml) ghee or oil in a heavy pot over medium heat. Add the whole spices (cardamom, cloves, cinnamon, bay leaves) and fry 30–45 seconds until fragrant.
3. Add the sliced onions and 1 tbsp (15 ml) ghee and cook, stirring, until pale golden and soft, about 8–10 minutes. Remove half the onions and set aside for garnish.
4. Add remaining 1 tbsp (15 ml) ginger-garlic paste to the pot and sauté 1–2 minutes. Stir in the soaked poppy-seed paste and nut paste and cook 2–3 minutes to remove raw smell.
5. Add the marinated mutton and sear on medium-high heat until pieces are lightly browned, about 6–8 minutes.
6. Reduce heat to low and gradually stir in the remaining 1/2 cup (120 g) beaten yogurt a few spoonfuls at a time to prevent curdling, mixing well after each addition. Add 1 cup (240 ml) water, cover, and simmer gently until the mutton is tender, 60–90 minutes (or cook in a pressure cooker 25–30 minutes).
7. When meat is almost tender, add slit green chilies, remaining salt to taste, 1 tsp (5 g) garam masala and 1 tsp (5 g) ground pepper. Stir in heavy cream 1/2 cup (120 ml) and simmer 5–7 minutes to meld flavors.
8. Add the peeled hard-boiled eggs, spooning gravy over them to warm through. Check seasoning and finish with lemon juice 1 tbsp (15 ml).
9. Transfer to a serving dish, garnish with reserved fried onions and fresh cilantro. Serve hot with steamed rice or flatbreads.