|
Ingredients
|
For 4
|
For 100
|
|
Mutton
|
500gms
|
12.5kg
|
|
Carrots
|
30gms
|
680gms
|
|
Onions
|
60gms
|
1.55 kg
|
|
Garlic
|
1 flakes
|
15gms
|
|
Tomato puree
|
60ml
|
1 litre
|
|
Chopped parsley
|
a few springs
|
3 bunches
|
|
Stock
|
250ml
|
5.75litre
|
|
Eggs
|
1
|
25
|
|
Butter
|
30gms
|
680gms
|
|
Salt and pepper
|
to taste
|
100gms
|
|
Bay leaf
|
½
|
5gms
|
|
Lime
|
a few drops
|
|
Clean and mince mutton. Peel and mince carrots, onions and
garlic. Mix together minced mutton, salt, pepper, half the onions. Shape into
olives. Heat the butter. Add garlic, remaining onions and carrots. Cover and
cook till tender but not brown. Add the tomato puree and the remaining
seasoning. Add the stock. Put in the olives. Simmer for 15 minutes. Serve hot
with a dash of lime juice and chopped parsley.
