|
Ingredients
|
Quantity
|
|
Leg of mutton
|
500gms
|
|
Bacon
|
50gms
|
|
Meat glaze
|
1 cup
|
|
Capsicum (medium sized)
|
225gms
|
|
Vegetables pulao
|
1 cup
|
|
Brinjal
|
1
|
|
Tomato
|
1
|
|
Sausages (small variety)
|
3 or 4
|
|
Oil
|
30ml
|
Clean and trim leg of mutton. Tie over with strips of bacon
and roast. Remove seeds from capsicum halves and fill with rice. Fry roundels
of brinjals in oil. Chop tomatoes roughly and toss in oil. Cut meat into 5 cm
(2”) rounds, 0.25 – 0.5 cm (1/8 – 1/4”) thick. Arrange neatly in an oval dish.
Brush over with meat glaze. Surrounds with capsicums, fried brinjals and small
heaps of tomatoes. Place a fried or grilled sausage between each. Serve hot
with gravy prepared from pan drippings left after meat is roasted.
