Name: Mutton Pullao (Korma Pullao)
Cuisine: India
Ingredients: ½oz (15 g) shredded ginger; 12 ozs (340 g) marinaded mutton; 2 ozs (60 g) thinly-sliced onions; 1½″ (4 cm) piece of cinnamon (darchini); ½ teaspoonful black cumin seeds (kala zeera); 4 cloves (laung); 4 ozs (115 g) curd (yoghurt); 2 brown cardamoms (illaichi); ½oz (15 g) ghee; 6 finely-cut cloves of garlic; 3½ ozs (100 g) ghee; 12 ozs (340 g) mutton; 1 tablespoonful chopped coriander leaves (dhania); 10 almonds (badam); 6 cloves; 15 almonds; 10 peppercorns (kali mirch); Slices of cucumber (kheera); 1″ (3 cm) piece of cinnamon (darchini); Slices of 2 hard-boiled eggs; ½ teaspoonful red pepper; Slices of tomatoes; 1½ teaspoonfuls salt; 1 teaspoonful salt; 9 ozs (250 g) mutton bones; 2 ozs (60 g) sliced onions; ⅔ to ⅞ pt (400 or 525 mils) water; ¼ teaspoonful saffron; 10 finely-chopped cloves of garlic (lasan); 9 ozs (250 g) cooked rice

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

Ingredients for the marinade

12 ozs (340 g) mutton
2 ozs (60</

Method

For the marinade:—Cut the mutton into neat pieces. Wash and dry. Grind coriander seeds, poppy seeds, almonds, mace, cinnamon, cloves and brown cardamoms. Mix this ground paste with the curd, salt, onions, garlic, cumin seeds and red pepper. Add mutton and leave in this marinade for to 2 hours.

For the stock:—Pressure-cook

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Ingredients

Ingredients for the marinade

Method

Part of