Mutton curry

Ingredients	For 4	For 100
Mutton (with bones)	500gms	12.5kg
Coriander	4dsp (20gms)	500gms
Peppercorns	1 tsp	50gms
Turmeric	1 tsp (4gms)	100gms
Curry leaves	2 springs	1 bunch
Red onions	1 or 2 (2gms)	50gms
Mustard seeds	1 pinch	20gms
Garlic	4 flakes	75gms
Ginger	2.5 cm (1”) piece	250gms
Green chillies	8	200gms
Oil	2 tbsp	750ml
Salt	to taste	100gms
Coconut	½	12
Potatoes	225gms	5.6kg
Vinegar	1 tbsp	375ml
Tempering:
Cinnamon	1 piece	20gms
Cloves	2	20gms
Peppercorns	3	20gms
Red onions	1	20gms
Curry leaves	1 spring	1 bunch
Oil or ghee (clarified butter)	1 tbsp	375ml

Cut mutton into 2.5 cm (1”) pieces with the bones. Clean. Grind to a fine paste the coriander, peppercorns, turmeric, red onions (first lot) and garlic. Slit green chillies, slice ginger and second lot of onions. Heat the oil. Add mustard seeds, when seeds crackle, add sliced onions (second lot) and curry leaves. When onions brown, add mutton and ground spices. Fry lightly. Add ginger, green chillies, salt and enough water to almost cook mutton. Meanwhile, grate coconut and prepare two extractions of coconut milk – the first thick, about 1 cup and the 2^nd about 2 cups. (for100, it will 5 liters and 10 liters.) Peel and cut potatoes into quarters. Add potatoes and 2^nd extract of coconut milk to cooked meat with vinegar. Test for salt. When potatoes are cooked, add 1^st extract of coconut milk. Bring to boil. Remove.  Heat the oil. (or ghee). Add crushed cinnamon, cloves, peppercorns, sliced onion and curry leaves. When onions brown, pour over curry and mix well.

Variations:         Duck’s eggs, hen’s eggs, ladies fingers and sliced large fish can be prepared similarly. Boil eggs and shell. Prick and add. Fry ladies fingers separately before adding. Fish may also be fried. In all these cases, add potatoes at the starts with ground spices.