Rezala is the gentle, fragrant cousin of korma. Tender mutton from young goats makes all the difference.

1. Marinate 1 kg Live Fresh mutton in 1 cup yoghurt, ginger-garlic paste, salt and white pepper for 2 hours.
2. Fry sliced onions in ghee until soft (not brown). Add whole cardamom, cinnamon and bay leaves.
3. Add the mutton with its marinade and cook covered on low heat until tender, about 75 minutes.
4. Stir in cashew paste, a little sugar, green chillies and a few drops of kewra water. Simmer 5 minutes.

Serve with polao or naan.