Mutton Baffat

Ingredients	For 4	For 100
Mutton	500gms	12.5kg
Radish	150gms	3.65kg
Lime	¼	6
Split Bengal gram	5gms	115gms
Ginger	a small piece	55gms
Garlic	a few flakes	50gms
Cloves	2	10gms
Cinnamon	a small piece	10gms
Pepper	a few	10gms
Turmeric	a pinch	20gms
Groundnuts	5gms	115gms
Poppy seeds	5gms	115gms
Green chillies	2	50gms
Red chillies	5gms	115gms
Coconut	½	2.5kg (10)
Onions	55gms	1.35kg
Fat	15gms	250gms
Salt	to taste	80 – 100gms
Vinegar	15ml	300ml

Clean and cut meat into 2.5cm. (½”) pieces. Boil radish in lime water till tender. Grind together turmeric, red chillies, ginger, garlic, poppy seeds, gram, groundnut, cinnamon, cloves and pepper using a little vinegar. Make 2 extractions of coconut milk, the first one thick and the second medium. Heat the fat. Add sliced onion and brown. Add green chillies (whole), spices and meat and second extract of coconut milk, vinegar and salt. Cook till meat is tender. Add cooked radish and first extract of coconut milk. Temper with a few slices of onion fried in fat, serve hot.