|
Ingredients
|
For 4
|
For 100
|
|
Mutton
|
500gms
|
112.5kg
|
|
Fat
|
30gms
|
500gms
|
|
Onions
|
225gms
|
2kg
|
|
Curds
|
15ml
|
1.42lit
|
|
Garlic
|
a few flakes
|
50gms
|
|
Ginger
|
15gms
|
340gms
|
|
Green chillies
|
15gms
|
225gms
|
|
Tomatoes
|
225gms
|
5.65kg
|
|
Salt
|
to taste
|
100gms
|
|
Potatoes for
decoration
|
450gms
|
11kg
|
|
Milk
|
5ml
|
100ml
|
|
Tomatoes
|
55gms
|
455gms
|
|
Coriander leaves
|
5gms
|
115gms
|
|
For grinding:
|
|
|
|
Cumin powder
|
a pinch
|
20gms
|
|
Coriander powder
|
5gms
|
115gms
|
|
Chilli powder
|
5gms
|
115gms
|
|
Turmeric
|
a pinch
|
15gms
|
Boil whole meat with salt and a few slices of ginger till
tender. Cut meat into even sized squares. Cut ginger, garlic and green chillies
into round slices and chop onions. Crush part of the ginger and garlic and soak
in water. Thread ginger, garlic, onions, green chillies and meat on skewers.
Heat the fat and brown remaining onions. Add ground spices and fry well.
Sprinkle with garlic and ginger juice and add chopped tomatoes, well beaten
curds and salt. Arrange sticks neatly and allow to simmer 10 – 15 minutes. Dish
out on a flat dish and surround with mashed potato border decorated with tomato
strips and green coriander leaves.
N. B. For border,
boil potatoes and mash with milk.
