Goat Rezalla


“Goat Rezalla is a celebration dish. It originated in Central Asia and travelled with the Mughals to the court kitchens of Bengal. Today, it’s served at weddings and special occasions and I’m proud to share this little piece of my heritage cuisine with you.”
- Kishwar Chowdhury

    Serves: 4


Ingredients

For the Rezalla Marinade

  • 1kg goat curry pieces

  • 1 cup greek yoghurt

  • 2 tbsp paprika

  • ½ tbsp salt

  • 1 tbsp ginger paste



For Rezalla Curry Sauce

  • 3 spanish onions, finely sliced

  • 1 cup ghee

  • ¼ garlic paste

  • ¼ cup ginger paste

  • 5 inch ginger sliced

  • 1 tbsp paprika

  • ½ tbsp chilli powder

  • ½ tbsp cumin powder

  • ½ tbsp coriander powder

  • ½ tbsp ginger powder

  • 15 peppercorns

  • 5 cloves

  • 10 cardamom pods

  • 3 bay leaves

  • 2 cinnamon sticks

  • 2 tsp paprika

  • ¼ cup yoghurt

  • Kosher salt to taste

  • 1 tbsp rosewater

  • 1 tsp sugar

  • 4-6 birdseye chillies



Method

For the Rezalla Marinade

  1. Trim goat pieces and remove any silver skin

  2. Trim back fat leaving enough to protect meat from toughening up when searing

  3. Make marinade mix and coat evenly

  4. Rest in fridge for 20 mins



For Rezalla Curry Sauce

  1. In a small pot, melt ghee on low heat and add half of thinly sliced onions

  2. Add the marinated goat meat to this stock and sear well till meat is sealed

  3. Let this cook down for at least 5-7 mins then place aside

  4. Blend ginger and all garlic to make paste in food processor adding water if needed to make smooth

  5. In a large pot, heat ghee and all the whole spices and simmer until oil is fragrant

  6. Add onions and ginger garlic paste, and sauté

  7. When you have a nice carmalisation on the onions, add the powdered spices and cook down further

  8. Add sliced ginger

  9. To this, add yoghurt, sugar and a little water so the spices don’t burn

  10. Add chillies whole or split lengthwise for extra heat

  11. Add seared goat meat and cover with water or stock, cover and leave on medium heat for 20 minutes

  12. Reduce stock to thicken curry sauce removing excess oil so you have about layer of oil above curry sauce

  13. Add rosewater and balance with sugar and salt if needed

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