Mutton Leg Roast

Name: Mutton Leg Roast (Mussallam)
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: Serves: 6-7 persons
Ingredients: 1 pinch Mace Powder; 3 tsp Meat Tenderiser (or 3-4 tbsp Raw Papaya); 2-3 tbsp Olive Oil; 4-5 medium Potatoes (cut into thick slices with skin); 1 pinch Nutmeg Powder; 2 tsp Salt (or to taste); 2 tsp Red Chilli Powder; 1 tsp Black Peppercorns; 2 Black Cardamoms; 20 Cloves; 2 tsp Cumin Seeds; 2 tsp Fennel Seeds (heaped); 2 cups Yoghurt; 2 tbsp Gram Flour; Salt and Pepper for seasoning; 6 Green Cardamoms; 2 tbsp Ginger Paste/Powder; 2 tbsp Garlic Paste/Powder; 700 g Onions (finely sliced); 4 tbsp Poppy Seeds (heaped, you can replace with Cashew Nuts); 3 cloves of Garlic (crushed); 2½ kg Mutton Leg

Mussallam

Preparation info

Serves:
6-7
persons

Difficulty
Medium
Ready in
3 hr 30

Appears in

VIRSA

By Shehar Bano Rizvi

Published 2021

About

In our family, mussallam (whole) has always been the special menu item for Eid-ul-Azha dinners. It would take centre stage among all the meat dishes. This recipe is an extraordinary family recipe that always turns out delicious.

Ingredients

Set 1: For Mutton Leg Roast

2½ kg Mutton Leg
3 tsp Meat Tenderiser (or 3-4

Dinner
Main course
Eid
Gluten-free

Method

Roast all the whole spices lightly (poppy seeds, fennel seeds, cumin seeds, cloves, black cardamom, black peppercorns, green cardamoms) except mace and nutmeg, and grind.

In oil, fry onions until they are golden brown.

Mix the ground masala, gram flour, red chilli powder, yoghurt, mace, nutmeg, ginger paste, garlic paste, meat tenderiser, fried onions, and salt.