Mussallam Raan

Recipe by
Total Time:
2 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Easy

Mughlai Recipes from 

A traditional Non-vegetarian dish that was a part of the lavish feast of Mughal Emperors - Mussallam Raan. This is one of the special Mutton dishes where mutton is marinated in a variety of flavoured spices and masalas and slow cooked to achieve a finger-licking Mussallam Raan.  

You get the real, appetizing flavour as it cooks, make sure not to open the lid as meat tends to harden. While serving, place the cooked meat in the centre surrounded with lettuce leaves, decorate with sliced eggs and mint leaves.

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 kg. leg of mutton
  • 250 gms. Curd
  • 4 tbsp. ghee
  • For masala:
  • 2 big onions, sliced
  • 2 tbsp. coriander seeds
  • 1 tbsp. cumin seeds
  • 1 tsp. turmeric
  • 2” piece ginger
  • 15 cloves garlic
  • 8 red chillies
  • 5 peppercorns
  • 3 cloves
  • 1” cinnamon
  • 7 cardamoms
  • ½ bunch fresh coriander leaves
  • ½ cup coconut
  • Salt to taste
  • For garnishing:
  • Few lettuce leaves
  • 2 boiled eggs
  • Few sprigs mint leaves

How to Make Mussallam Raan

  • Chop onions, add quarter quantity of the curd and mix well. Make cuts on the leg of mutton, and apply half of the ground masala and keep for 1-2 hours.
  • In a large pan, heat oil, fry onions till golden, add remaining masala, saute. Add the leg of lamb and curd. Cook on low flame till done.
  • Take care not to keep the lid open as meat tends to harden. To serve: In an oval platter, place the cooked lamb, surround with lettuce leaves and decorate with sliced eggs and mint leaves.