|
Ingredients
|
For 4
|
For 100
|
|
Breast of mutton
|
500gms
|
12.5kg
|
|
Small onions
|
115gms
|
2.8kg
|
|
Garlic
|
5gms
|
115gms
|
|
Ginger
|
15gms
|
340gms
|
|
Cinnamon
|
2gms
|
60gms
|
|
Tomatoes
|
225gms
|
5.65kg
|
|
Water
|
1.8lit
|
44.25lit
|
|
Curry leaves
|
a few
|
1 bunch
|
|
Seasoning and
thickening:
|
|
|
|
Red chillies (without seeds)
|
5gms
|
115gms
|
|
Coriander
|
15gms
|
340gms
|
|
Cumin
|
a pinch
|
20gms
|
|
Fennel
|
5gms
|
115gms
|
|
Peppercorns
|
a few
|
20gms
|
|
Split bengal gram
|
15gms
|
340gms
|
|
Coconut milk (thick)
|
300ml
|
4.5 lit
|
|
Turmeric
|
a pinch
|
20gms
|
|
Lime
|
1
|
20 – 25
|
|
Salt
|
to taste
|
100gms
|
|
Tempering:
|
|
|
|
Fat
|
10gms
|
250gms
|
|
Red onions
|
5gms
|
115gms
|
|
Curry leaves
|
a few
|
½ bunch
|
Cut mutton into neat pieces. Add all the first lot of
ingredients and boil till meat is tender. Roast and grind red chillies. Grind
coriander, fennel, cumin and peppercorns. Roast Bengal gram and grind well. Mix
all the ingredients with the coconut milk and turmeric. Add to mulligatawny
with lime juice and salt. Fry the onions and curry leaves in fat. Add to
mulligatawny, stir well and remove from fire.
