|
Ingredients
|
For 4
|
For 100
|
|
Mutton
|
500gms
|
12.5kg
|
|
Dry coconut
|
30gms
|
455gms
|
|
Onions
|
115gms
|
2.8kg
|
|
Ginger
|
5gms
|
115gms
|
|
Garlic
|
a few flakes
|
50gms
|
|
Curds
|
115gms
|
2.8kg
|
|
Coriander powder
|
15gms
|
340gms
|
|
Poppy seeds
|
10gms
|
225gms
|
|
Green chillies
|
2
|
30gms
|
|
Cinnamon
|
2gms
|
50gms
|
|
Cloves
|
2gms
|
50gms
|
|
Peppercorns
|
2gms
|
50gms
|
|
Cardamoms
|
2gms
|
50gms
|
|
Fat
|
50gms
|
1.25kg
|
|
Salt
|
to taste
|
150gms
|
Wash and cut meat. Soak in curds for half an hour. Grind
together poppy seeds, dry coconut, garlic, coriander powder, red chillies
(seeds removed), green chillies and half the onions. Heat the fat, fry
remaining sliced onions. Add ground spices and meat. Fat for about 15 minutes.
Add remaining curds and tepid water and cook till meat is tender. Add roasted
and powdered cinnamon, cloves, peppercorns and cardamoms. Cook for 5 to 10
minutes more and serve hot.
