• Wash Mutton Pieces thoroughly and pat dry them using a kitchen Towel.
• Make a fine paste of Onion, Ginger, Garlic, and Raw Papaya separately using a food processor or Onion grater.
• In a big bowl take all the pastes prepared along with Shahi Garam Masala Powder, Oil and also beaten Hung Curd and mix those properly.*
• Add 1 Tsp. Salt and 1 Tbsp. Sugar to the mixture along with 1 Tsp. white Pepper Powder.
• Add Mutton pieces to the Marination and coat the pieces with the Marinade and leave it overnight (I marinate mutton while preparing Rezala for more than 12 hours)

Making the Rezala:

• Crush saffron Strings and mix with ½ cup lukewarm Milk and keep the mixture aside for future use.
• Make a fine paste of Poppy Seed and strain it through a strainer.
• Make a paste of Cashew Nut and also Melon Seeds using very little water and keep the mixture aside.
• Take Oil in a Deep vessel and fry Makhana and strain those.
• Fry Onions till they turn Brown in color and crunchy in texture.
• The Fried Onions are known as "Beresta". Strain "Beresta from Oil and let it cool completely. You can store fried onions for days. 
• Take half of the Beresta along with Green Chilies in a grinder (I used the Wet jar) and make a fine paste of it.
• In the same Oil add Ghee and heat the Ghee-Oil mixture properly.
• Temper the mixture with Bay Leave, Dried Red Chilies, Black Peppercorn, Cinnamon Stick, Green Cardamom, Black Cardamom, and also Mace.
• Cook for 1 minute on low flame.
• Add "Beresta" Paste and also Salt.
• Cook for 2 minutes on low flame.
• Now add Ginger and also Garlic Paste and cook for 1 more minute.
• Add Poppy Seed paste and also Cashew Nut and melon seed paste to the mixture.
• Cook until the mixture releases oil from the edges.
• Add 1 Tsp. Sugar to the mixture.
• Separate Mutton Pieces from the Marinade.
• Add the Marinade mixture ( without Mutton Pieces) to the vessel and start cooking on low flame till the raw aroma of the marinade goes out completely.
• Add 3 Cups of Boiling water and cook for around 10 minutes on low flame.
• Add fried Makhana at this point.
• Now add Mutton pieces to the gravy and cook until the mutton soften completely. It took me around 1.5 hours to complete the cooking. *
• Adjust the water at this stage. Traditional Rezala is neither Thick nor Runny and I prefer that medium Consistency in my Rezala as well.
• Mix Kewra Water and Mitha Ittr with the Saffron milk prepared previously.
• Add the mixture to the Rezala and cook for 5-7 minutes.
• Add 1 teaspoon of Shahi Garam Masala Powder as well.
• Give Rezala a standing time of 10 minutes before serving.
• While serving you may top the rezala with some fried Onions.