Murg Mussalam

READY IN: 1hr 15mins
Recipe by Member 610488

My grandmother left me all of her recipes when she passed on recently and I've been having a blast going through them. Most date from the 50's and '60s time period and she was fond of international cuisine when international cuisine was not really invogue. As I find recipes I think people would be interested in, I will post for all to use like this one from a newspaper clipping from Bombay (Mumbai), India.

Top Review by Alan B

An excellent and very simple recipe to prepare and cook. I followed the ingredients to the letter and the dish came out to perfection - good subtle tastes that can be enjoyed even by those who do not like very spicy food. I will definitely be adding this to my menus on a regular basis

Ingredients Nutrition


  1. Melt the butter and brown the onions in it.
  2. Put in the cinnamon, cloves, and cardamom.
  3. Add chili peppers and coriander.
  4. Add meat and cover pan. Simmer for 20 min over low heat.
  5. Add water, garlic, ginger and turmeric. Cook 10 min more.
  6. Serve over rice with grated hard boiled egg on top.

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