What is Rewaji Mutton? Exploring the Prized Bengali Mutton Cut

In Bengali cuisine, the term “rewaji mutton” refers to a special cut of meat highly prized for its rich flavor and tender texture when cooked. But what exactly is rewaji mutton, and what makes it so popular in Bengali cooking? Let’s take a closer look at this iconic meat cut.

Definition of Rewaji Mutton

Rewaji mutton comes from a specific portion of the goat. It contains a seam of fat running through the meat usually from the shoulder region of the animal. This marbled fat is the key characteristic of rewaji cuts.

The name “rewaji” comes from the Bengali term “rewa” meaning fat or grease. So rewaji mutton contains rewa – strips of fat interspersed within the meat. When the rewaji is cooked slow and low, this fat renders and bastes the meat, keeping it succulent.

Why is Rewaji Mutton Special?

There are a few reasons why rewaji mutton is so highly prized in Bengali cuisine

• Flavor – The fat marbling infuses the meat with rich, meaty flavor. The rendered fat also allows spices to bloom for intensely aromatic curries.

• Tenderness – The fat bastes the meat during cooking, keeping it incredibly tender Rewaji mutton simply falls off the bone when cooked right

• Succulence – As the fat melts away, it moistens the meat. Rewaji mutton remains wonderfully juicy and never dries out.

• Mouthfeel – When the melted fat combines with meat juices and spices, it creates a luxurious, velvety sauce or gravy.

So rewaji delivers maximum flavor and the ultimate tender, succulent meat with an unctuous mouthfeel. No wonder it’s so popular for mutton curries and biryanis!

Where to Find Rewaji Mutton

Traditionally, rewaji mutton comes from pasture-raised local goats in rural Bengal. The free-range diet and active lifestyle results in better marbling. The prized cuts are the shoulder region, ribs, and hind legs.

In big cities like Kolkata, specialized butchers and meat markets source rewaji mutton. Spice traders in old markets like Burrabazar stock excellent rewaji cuts sourced from trusted suppliers. Home cooks swear by the rewaji available at certain legendary Kolkata meat shops.

Outside West Bengal, it’s challenging to source authentic rewaji mutton. Goat breeds and rearing practices differ, so the marbling is not as fine. However, Indian or Arabian goat shoulder cuts with some fat streaks can work pretty well. Alternately, lamb shoulder or leg cuts with fat marbling make for a good substitute.

Cooking with Rewaji Mutton

To make the most of rewaji mutton, it needs slow cooking, preferably on the bone for added flavor. Curries like kosha mangsho and mutton rezala allow the meat to cook low and slow in a rich gravy where the fat can render out leisurely. The resultant meat is fall-off-the-bone tender.

In a biryani, the steam permeates through the rewaji pieces layered with rice and potatoes. The meat soaks up all the spices, and the potatoes absorb the rendered fat, transforming into the legendary Calcutta biryani’s heavenly morsels.

Other great uses for rewaji include kebabs, korma curries, and the regal Raan – slow roasted leg of goat. The key is always slow cooking to allow the fat to work its magic. Quick-cooking methods won’t yield the sublime texture rewaji mutton is prized for.

Why the Fat is Flavor

While excessive fat is certainly unhealthy, the judiciously used fat marbling in rewaji mutton provides huge flavor dividends. A little goes a long way in transforming the dish. When enjoyed occasionally in moderation, the melt-in-your-mouth rewaji experience is worth the indulgence!

From flavor-packed kosha mangsho to the ultimate biryani, rewaji mutton is the secret ingredient adding depth and luxury to many iconic Bengali dishes. Seek it out for a true taste of this region’s exceptional meat-cooking prowess.