|
Ingredients
|
For 4
|
For 100
|
|
Mutton
|
200gms
|
5kg
|
|
Stock
|
885ml
|
22litre
|
|
Coconut
|
1
|
10
|
|
Lime
|
1
|
10
|
|
Curry leaves
|
1 spring
|
1 bunch
|
|
Oil
|
15ml
|
115ml
|
|
Tomatoes
|
200gms
|
5 kg
|
|
Garlic
|
a few flakes
|
15gms
|
|
Onions
|
15gms
|
340gms
|
|
Ginger
|
5gms
|
55gms
|
|
Cinnamon
|
a small piece
|
15gms
|
|
Coriander
|
10gms
|
225gms
|
|
Cumin
|
10gms
|
225gms
|
|
Fennel
|
10gms
|
225gms
|
|
Turmeric
|
a pinch
|
15gms
|
|
Fenugreek
|
a pinch
|
5gms
|
|
Boiled rice
|
55gms
|
1.35kg
|
|
Sal t
|
to taste
|
100gms
|
Clean and cut the mutton into small pieces. Add stock and
let it simmer till meat s tender. Roast and powder coriander, fennel and cumin
and add along with turmeric, fenugreek, half the onions, garlic, ginger,
cinnamon, curry leaves, tomatoes and salt. Simmer till tomatoes are well
cooked. Strain stock, return best pieces of mutton to stock. Extract thick
coconut milk from coconut. Add to stock. Heat fat in a pan. Add remaining sliced
onions and fry till crisp. Add soup, lime juice and more salt if necessary. Bring
to boil, remove and serve hot garnished with boiled rice.
