This is a family recipe from Jaunpur
Musallam: this is an Urdu word which means whole. The masalas for this differ from region to region though technique remains the same
1 whole leg of mutton ( around 1 ¼ kg)
Roast all masala given below in italics separately then grind with water.
Don’t grind chana dal too finely
Dry coconut – 2 “ piece
Almonds – 20
posta – 2 tbsp ( to be ground with salt & water)
red chilli – to taste
roasted chana dal – 50 gm
nutmeg, mace – a pinch ( powdered)
laung – 10 pieces
choti elaichi – 8 pc
badi elaichi- 2
zeera- 3 tsp
tez pat – 5 pc
dalchini – ½ “ piece Make paste
garlic – 12 cloves
ginger – 1” piece
ghee 200 gm
raw papaya – paste 50 gm ( with skin)
pinch of saffron
few drops of keora
Curd- 2 tbsp ( beaten – not too sour)
Fork the meat and then apply the raw papaya and leave for an hour.
Remove the raw papya by wiping with a tissue.
Apply all the masalas and leave for at least an hour ( longer the better)
Remove half the masala and keep aside.
Heat ghee and brown one onion sliced finely.
Add meat and water and cook.
When meat is half done add the rest of the masala and cook till tender.
The water should be completely dry.
Add beaten curd and brown nicely
Remove from fire and add saffron and keora
Cook over a very slow fire .
If cooking in a pressure cooker add all the masala together- but taste isn’t same)