Mutton Rezala (Bangladeshi White Mutton Curry)
A pale, peppery Bangladeshi mutton curry in a gentle sauce of yoghurt, cashews and green chilli, rich with ghee.
- Time2 hr
- LevelMedium
- Costabout £2.53 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 551kcal
- 8.3gcarbs
- 4.6gof which sugars
- 43.7gfat
- 17.3gsaturates
- 32gprotein
- 2.3gfibre
- 1.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Mix the mutton with the yoghurt, ginger and garlic paste and salt. Cover and leave for at least 1 hour at room temperature, or overnight in the fridge.
- 2
Drain the cashews and blend them with 4 tbsp of water into a smooth paste.
- 3
Melt the ghee in a heavy pan. Add the cardamom, cloves and cinnamon and sizzle for 15 seconds. Add the onions and cook for 10 minutes until soft and pale, not brown.
10 min - 4
Add the mutton and marinade and cook on a medium heat for 12 minutes, stirring, until the meat has turned pale and the oil starts to separate.
12 min - 5
Add the water, green chillies, white pepper and nutmeg. Cover and simmer on a low heat for 1 hour 15 minutes until the mutton is tender.
75 min - 6
Stir in the cashew paste and simmer uncovered for 10 minutes until the sauce is creamy and shiny. Finish with the rose water and serve with plain rice or polao.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
