|
Ingredients
|
For 4
|
For 100
|
|
Leg of mutton
|
500gms
|
12.5kg
|
|
Cashewnuts
|
55gms
|
1.35kg
|
|
Dry coconut
|
55gms
|
1.35kg
|
|
Raisins
|
55gms
|
1.35kg
|
|
Red chillies (without seeds)
|
5gms
|
115gms
|
|
Salt
|
to taste
|
100gms
|
|
Garam masala
|
5gms
|
115gms
|
|
Garlic
|
3 flakes
|
55gms
|
|
Coriander
|
10gms
|
225gms
|
|
Ginger
|
10gms
|
225gms
|
|
Curds
|
115gms
|
2.80kg
|
|
Fat
|
115gms
|
2.80kg
|
|
Lime
|
1
|
20 – 25
|
|
Raw papaya (peeled)
|
a small piece
|
225gms
|
Grind coriander, chillies and gram masala into a fine paste.
Grind coconut, cashewnuts and raisins. Grind garlic, ginger and raw papaya. Mix
with curds and salt. Add lime juice. Wash the leg of mutton. With a pointed
knife make several gashes all over. Smear leg with curds mixture and keep aside
for 15 to 30 minutes to allow mixture to seep in. smear ground chillies and
garam masala paste over. Finally smear the cashewnuts paste. Put the fat into a
strong pan. Add the leg and turn till browned on all sides. Reduce fire to very
slow. Cook covered till meat is cooked. Turn frequently. Live coal may be put
on the lid to help the cooking.
