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1 kg - mutton, whole leg
115 gms - ghee
60 gms - curd
60 gms - onions, thinly and evenly sliced
9 gms - red chillies, powdered
9 gms - coriander seeds, powdered
3 gms - garam masala, powdered
9 gms - pepper corns, powdered
30 gms - parched grams, powdered
9 gms - almonds, blanched and ground with water
9 gms - poppy seeds (khus khus) ground with water
25 gms - ginger, scraped and ground
1 1.5 gms - cardamom seeds, powdered
1 1.5 - mace, (javitri) powdered
25 gms - raw papaya, ground with water
25 gms - khoya
2 drops - kewada essence
1 pinch - saffron diluted in warm water
18 gms - salt
How to Make Musallam Raan
Heat the ghee and fry sliced onions to a golden brown.
Remove, grind and keep aside.
Remove all the white membranes from the surface of the meat.
Prick the leg thoroughly down to the bone with a fork.
Except ghee, mix all the ingredients including fried ground onions, and apply evenly all over the leg.
Prick again so that spices enter the body of the meat.
Marinade for 2 hours.
No water to be added.
Place the leg in a thick bottomed wide open pan with ghee, put on a mode fire and cover.
Put some live charcoals on top of the lid.
Turn leg occasionally and baste it with the ghee.
Cook till it is absolutely tender.
Alternatively bake it in a moderately hot oven (350 F), turning and basting as above, for about 2 hours or till it is well cooked.
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