|
Ingredients
|
For 4
|
For 100
|
|
Veal beef or mutton
|
500gms
|
12.5kg
|
|
Refined flour
|
10gms
|
225gms
|
|
Onions
|
115gms
|
2.8kg
|
|
Pepper
|
to taste
|
15gms
|
|
Salt
|
10gms
|
100gms
|
|
Capsicum
|
55gms
|
1.35kg
|
|
Fat
|
30gms
|
225gms
|
|
Tomatoes
|
115gms
|
2.8kg
|
|
Nutmeg
|
a pinch
|
10gms
|
|
Stock
|
590ml
|
14.75litre
|
|
Bayleaf
|
1 leaf
|
5gms
|
|
Paprika
|
1 pinch
|
15gms
|
|
Parsley
|
1 spring
|
30gms
|
Clean and cut meat into even-sized cubes and dip in seasoned
flour. Remove seeds from capsicum; wash well, drain and chop. Chop onions.
Saute onions and capsicum in heated fat. Add meat and fry lightly on all sides.
Stir in blanched tomatoes, seasoning and remaining flour. Add stock and bouquet
grani. Simmer gently till meat is tender. Serve with caraway dumplings.
Caraway dumplings
|
Ingredients
|
For 4
|
For 100
|
|
Caraway seeds
|
½ tsp
|
30gms
|
|
Pepper
|
a pinch
|
5gms
|
|
Fat
|
30gms
|
455gms
|
|
Refined flour
|
55gms
|
1.35kg
|
|
Baking powder
|
½ tsp
|
45gms
|
|
Salt
|
a pinch
|
30gms
|
Mix dry ingredients. Rub in fat. Add cold water and prepare
a light dough. Divide into walnut-sized portions and from into balls. Cook in
boiling water or stock for 25 minutes.
