|
Ingredients
|
For 4
|
For 100
|
|
Mutton
|
500gms
|
12.5kg
|
|
Onions
|
200gms
|
5kg
|
|
Poppy seeds
|
10gms
|
225gms
|
|
Almonds
|
5gms
|
115gms
|
|
Coriander
|
15gms
|
340gms
|
|
Ginger
|
a small piece
|
85gms
|
|
Kashmiri chillies
|
10gms
|
225gms
|
|
Cumin
|
a pinch
|
30gms
|
|
Sultanas
|
5gms
|
115gms
|
|
Fat
|
50gms
|
1.25kg
|
|
Coconut
|
55gms
|
1.35kg (8)
|
|
Curds
|
115gms
|
2.8kg
|
|
Garlic
|
2 cloves
|
55gms
|
|
Cloves
|
2gms
|
50gms
|
|
Cinnamon
|
2gms
|
50gms
|
|
Cardamoms
|
2gms
|
50gms
|
|
Dried milk
|
5gms
|
125gms
|
|
Salt
|
to taste
|
100gms
|
Wash and cut meat into 2.5 cm. (1”) pieces. Grind poppy
seeds, cumin, coriander, ginger and garlic. Remove seeds from red chillies. Soak
in water and grind to a fine paste. Grate coconut and extract milk. Soak dry
fruits and nuts in water. Heat the fat. Fry sliced onions, cloves, cinnamon and
cardamoms, then the ground spices. Add meat and fry. Add beaten curds, water
and salt; cook till meat is tender. Add coconut milk, dried milk, sultanas and
almonds. Simmer for a few minutes. Remove. Serve hot.
