Bengali Lamb Rezala

This exquisite Bengali lamb rezala is a royal Mughlai-inspired curry featuring tender lamb simmered in a luxurious creamy sauce infused with aromatic spices, cashews, and yogurt. The dish combines the richness of fried onions with delicate whole spices, creating a restaurant-quality meal that's perfect for special occasions or when you want to treat yourself to authentic Bengali flavors.

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Course: Main Course

Cuisine: Bengal

Keyword: Curry

Prep Time: 20

Cook Time: 45

Servings:

Calories: 485kcal

Equipment

Ingredients

For the Curry:

1 kg lamb cut into pieces
2 medium onions sliced
2 tbsp ginger-garlic paste
2 tsp cumin powder
2 tsp coriander powder
3 tbsp cashew nut paste
1 cup whisked yogurt
4 green chilies
Salt to taste
Sugar to taste
3 cups water
1 tsp shahi garam masala
3 tbsp ghee/oil for cooking

Whole Spices

2 bay leaves
2- inch cinnamon stick
6-8 black peppercorns
4 green cardamom pods
2 black cardamom pods
4-5 cloves

Optional Garnish

2 tbsp saffron soaked in warm milk
1 tsp kewra water

Instructions

In a skillet, fry the onions until golden. Remove and grind or blend into a paste.
Heat oil and ghee in a heavy-bottomed pot over low flame. Add all whole spices and temper for 1 minute until fragrant.
Add the ground onion paste and sauté on medium heat until the raw smell disappears and the mixture turns golden brown, about 5-7 minutes.
Mix in ginger-garlic paste, cumin powder, coriander powder, cashew paste, whisked yogurt, green chilies, salt, and sugar. Sauté the mixture for 2 minutes, stirring continuously.
Add lamb pieces and increase heat to medium-high. Brown the lamb lightly on all sides, about 8-10 minutes.
Pour in boiling water, bring to a boil, then reduce heat to low. Cover and simmer for 35-40 minutes, or pressure cook for 20 minutes until lamb is tender.
Once lamb is fork-tender, add shahi garam masala, saffron milk, and kewra water. Simmer uncovered for 5-7 minutes to thicken the gravy.
Taste and adjust salt and sugar as needed. Serve hot with basmati rice or naan.

Notes

Fry onions until deep golden brown and grind them separately for the best flavor base

Whisk yogurt thoroughly before adding to prevent curdling

For extra richness, substitute half the water with coconut milk

The dish tastes even better the next day as flavors develop overnight

If gravy is too thick, add hot water; if too thin, simmer uncovered until desired consistency

Goat meat can be substituted for lamb for a more traditional preparation

Make cashew paste by soaking 15-20 cashews in warm water for 15 minutes, then blending smooth

Nutrition