|
Ingredients
|
For 4
|
For 100
|
|
Mutton
|
500gms
|
12.5kg
|
|
Cloves
|
5
|
50gms
|
|
Eggs
|
1
|
25
|
|
Cinnamon
|
a small piece
|
20gms
|
|
Split Bengal gram
|
55gms
|
1.35kg
|
|
Ginger
|
5gms
|
115gms
|
|
Green chillies
|
5gms
|
115gms
|
|
Salt
|
to taste
|
100gms
|
|
Coriander leaves
|
¼ bunch
|
6 bunches
|
|
Ghee (absorption)
|
30gms
|
340gms
|
|
Curry:
|
|
|
|
Coriander powder
|
15gms
|
340gms
|
|
Red chillies
|
5gms
|
115gms
|
|
Turmeric
|
a pinch
|
20gms
|
|
Dry coconut
|
30gms
|
225gms
|
|
Garlic
|
a few flakes
|
50gms
|
|
Green chillies
|
a few
|
55gms
|
|
Tomatoes
|
115gms
|
2.8kg
|
|
Lime
|
½
|
12
|
|
Salt
|
to taste
|
100gms
|
|
Onions
|
55gms
|
1.35kg
|
|
Fat (to fry)
|
115gms
|
1.00kg
|
Wash meat. Remove membranes and bones. Mince meat. Wash and
boil gram. Grind together cooked gram, cinnamon, cloves, ginger, green chillies
and meat. Add salt, chopped leaves and beaten egg. From into even sized balls
with wet hands and fry lightly.
Curry:
