|
Ingredients
|
For 4
|
For 100
|
|
Mutton
|
250gms
|
6.25kg
|
|
Double beans (papdi or avra)
|
60gms
|
1.5kg
|
|
Potatoes
|
60gms
|
1.5kg
|
|
Onions
|
150gms
|
3.75kg
|
|
Ginger
|
5gms
|
125gms
|
|
Garlic
|
2 – 3gms
|
50 – 75gms
|
|
Coriander
|
5gms
|
125gms
|
|
Red chillies
|
2gms
|
50gms
|
|
Turmeric
|
½ gm
|
12
|
|
Cumin
|
½ gm
|
12gms
|
|
Cloves
|
1
|
25gms
|
|
Cinnamon
|
1 ¼ cm
|
6cm
|
|
Fat
|
8gms
|
200gms
|
|
Oil
|
8ml
|
200ml
|
|
Salt
|
to taste
|
100gms
|
|
Coriander leaves
|
1/8 bunch
|
3 bunches
|
Clean and cut mutton into 2.5cm. cubes. Peel and dice the
potatoes. Wash, but keep double beans whole. Roast and powder coriander, red
chillies, turmeric and cumin. Peel and grind ginger and garlic to a smooth
paste. Chop onions. Put the mutton into a vessel. Add curry powder, ground ingredients,
all but 10gms of onions and salt. Cover with water and simmer till mutton is
tender. Add potatoes and double beans. Simmer till vegetables are cooked and
gravy is thick. Remove from fire. Add
washed and chopped coriander leaves. Heat the oil and fat in a fry pan. Add
onions, cloves and cinnamon. When onions start browning, add curry. Stir well
for 5 minutes. Remove.
