|
Ingredients
|
For 4
|
For 100
|
|
Mutton
|
500gms
|
12.5kg
|
|
Coriander powder
|
10gms
|
250gms
|
|
Poppy seeds
|
5gms
|
75gms
|
|
Turmeric
|
¼ tsp
|
25gms
|
|
Ginger
|
2.5 cm (1”) piece
|
250gms
|
|
Garlic
|
3 flakes
|
50gms
|
|
Cashewnuts
|
15gms
|
375gms
|
|
Coconut
|
30gms
|
750gms
|
|
Garam masala
|
1 pinch
|
20gms
|
|
Onions
|
1
|
2.5kg
|
|
Vinegar
|
1 tsp
|
75ml
|
|
Oil
|
25ml
|
600ml
|
|
Salt
|
to taste
|
100gms (about)
|
Clean and cut mutton into 2.5 cm (1”) pieces. Grind together
the spices, cashewnuts and coconut. Slice onion. Heat the oil. Fry onions till
crisp brown. Add spices and fry for 2 to 3 minutes longer. Add mutton. Fry for
a further 5 minutes. Add salt. Cover pan. Cook over a very slow fire. Keep a
little water over the lid of pan to stop meat from burning. Add hot water as
desired, a little at a time till meat is tender. Add vinegar. Check for
seasoning. Remove.
