|
Ingredients
|
For 4
|
For 100
|
|
Beef or mutton
|
500gms
|
12.5 kg
|
|
Coconut
|
115gms ( ½ )
|
2.8 kg (12)
|
|
Coriander
|
30gms
|
450gms
|
|
Red chillies
|
5 to 7gms
|
150gms
|
|
Turmeric
|
¼ tsp or small piece
|
20gms
|
|
Cinnamon
|
½ tsp
|
30gms
|
|
Cloves
|
½ tsp
|
30gms
|
|
Peppercorns
|
½ tsp
|
30gms
|
|
Small onion
|
10gms
|
250gms
|
|
Garlic
|
6 flakes
|
50gms
|
|
Ginger
|
1.25 cm ( ½ “) piece
|
50gms
|
|
Curry leaves
|
2 springs
|
1 bunch
|
|
Salt
|
to taste
|
100 – 120gms
|
|
Coconut oil
|
50ml
|
1 litre
|
Slice coconut into thin 1.25 cm ( ½ “) piece. Sprinkle a
little turmeric powder. Heat half the oil. Saute coconut. Remove. Clean and cut
meat into 1.25cm ( ½ “) pieces. Roast and finely powder coriander, red chillies
and turmeric. Powder the cinnamon, cloves and peppercorns. Roast onion and
garlic and grind to a fine paste. Slice ginger. Mix together meat, prepared
spices, ground onions and garlic, ginger, curry leaves, coconut, salt and
enough water to cook meat dry. Keep on fire. Bring to boil quickly. Reduce heat
and cook over gentle heat till tender. Cover tightly so that no steam escapes.
When meat is tender and all water has evaporated stir well and remove. Heat the
remaining oil. Add meat and fry well.
