|
Ingredients
|
For 4
|
For 100
|
|
Mutton
|
250gms
|
6kg
|
|
Red pumpkin (bhopla)
|
250gms
|
6kg
|
|
Green chillies
|
4gms (2)
|
100gms
|
|
Curds
|
150gms
|
3.75kg
|
|
Onions
|
150gms
|
3.75kg
|
|
Garam masala powder (cinnamon, cloves, peppercorns, cumin)
|
4gms
|
100gms
|
|
Chilli powder
|
4gms
|
100gms
|
|
Turmeric
|
4gms
|
100gms
|
|
Garlic
|
6gms
|
150gms
|
|
Ginger
|
10gms
|
250gms
|
|
Bay leaf
|
1
|
a few
|
|
Coriander leaves
|
1/8th bunch
|
3 bunches
|
|
Salt
|
to taste
|
100gms
|
|
Fat
|
30gms
|
750gms
|
Clean mutton, cut into 2.5 cm. (1”) pieces. Soak mutton in
curds and salt for about 1 hour. Grind together onions, ginger, garlic,
turmeric and chilli powder. Heat the fat. Fry ground ingredients till rich
brown in colour and fat starts oozing out. Add garam masala. Add bay leaf,
green chillies (whole) and mutton soaked in curds. Fry till mutton becomes a
rich brown colour. Add water and simmer till mutton becomes tender. Meanwhile
peel, boil and mash pumpkin. Add to the mutton when it is tender and cook till
the gravy is very thick. Garnish with chopped coriander leaves and serve hot.
