Meat 1 1/4 kg
Musallam means whole – so should be full leg of mutton
Dry coconut – 2″ piece
Almonds – 20 ( or 50 gm peanuts)
Posta – 2 tbsp ( grind with salt & water)
Red chillies to taste
Roasted Chana Dal – 50 gm
Nutmeg or mace a pinch ( optional)
Garam masala :
Laung : 10
Choti Ilaichi – 8
Badi Ilaichi -2
Zeera – 3 tsp
Dalchini – 1 pc
Roast all the above masalas separately & then grind with water. Don’t grind the Chana Dal too finely.
Grind next 3 items
- Ginger – 1″ pc
- Garlic -12 cloves
Onions 4
Ghee 200 gas
Raw papaya paste – 50 gm
Pinch of saffron
Few drop of keora
Curd -2 tbsp – beaten ( not too sour)
Fork the meat/ Chicken & apply the raw papaya & leave for an hour
Remove the raw papaya & apply all masalas & leave for at least an hour +
Remove half the masalas & keep aside.
Heat ghee & brown one onion (sliced)
Add meat & water &cook.
When half done, add the rest of the masala & cook till tender & the water is dry.
Add the beaten curd & brown nicely.
Remove from fire and add saffron and keora.
( Cook over a very slow fire.
If cooking in a pressure cooker then add all masala together)
