|
Ingredients
|
For 4
|
For 100
|
|
Mutton
|
500gms
|
12.5kg
|
|
Onions
|
60gms
|
1.5kg
|
|
Garlic
|
6 flakes
|
75gms
|
|
Ginger
|
10gms
|
250gms
|
|
Poppy seeds
|
5gms
|
125gms
|
|
Coriander leaves
|
1 bunch
|
25 bunches
|
|
Cinnamon
|
5gms
|
125gms
|
|
Cloves
|
5gms
|
125gms
|
|
Cardamoms
|
5gms
|
125gms
|
|
Asafoetida
|
a pinch
|
10gms
|
|
Red chillies
|
a few
|
to taste
|
|
Fat
|
60gms
|
1.5kg
|
|
Stock or water
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|
|
|
Garnish:
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|
|
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Almonds and sliver paper
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|
|
Clean and cut meat into 2.5cm. (1”) cubes. Grind the spices
to a smooth paste. Slice onions and fry till brown. Add ground spices and fry.
When fat starts oozing out, add mutton, fry for about 20 minutes. Add stock and
salt. Reduce temperature and simmer till meat is tender. Remove onto a dish.
Garnish with slivers of almonds and silver paper.
