Ingredients
-
1
-
3
-
6
-
1
-
4
-
1
-
4
-
4
-
1/2
-
1/2
-
-
-
-
-
Directions
Murg Mussalam,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.,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
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Steps
|
1
Done
|
Melt the Butter and Brown the Onions in It. |
|
2
Done
|
Put in the Cinnamon, Cloves, and Cardamom. |
|
3
Done
|
Add Chili Peppers and Coriander. |
|
4
Done
|
Add Meat and Cover Pan. Simmer For 20 Min Over Low Heat. |
|
5
Done
|
Add Water, Garlic, Ginger and Turmeric. Cook 10 Min More. |
|
6
Done
|
Serve Over Rice With Grated Hard Boiled Egg on Top. |
