Ingredients
|
For 4
|
For 100
|
Breast, neck and shoulder of mutton
|
500gms
|
12.5kg
|
Fat
|
30gms
|
680gms
|
Sugar
|
a pinch
|
55gms
|
Salt
|
10gms
|
100gms
|
Pepper
|
to taste
|
15gms
|
Refined flour
|
15gms
|
340gms
|
Stock
|
590ml
|
14.75litre
|
Small onions
|
55gms
|
1.35kg
|
Carrots (young)
|
115gms
|
2.72kg
|
Turnips (young)
|
55gms
|
1.35kg
|
New potatoes
|
115gms
|
2.72kg
|
Beans
|
55gms
|
1.35kg
|
Bouquet garni:
|
||
Tomatoes
|
225gms
|
5.6kg
|
Garlic
|
1 clove
|
10gms
|
Bayleaf
|
1
|
5gms
|
Cloves
|
2
|
5gms
|
Onions
|
a small piece
|
30gms
|
Peppercorns
|
a few
|
5gms
|
Celery
|
30gms
|
680gms
|
Parsley
|
a spring
|
15gms
|
Clean and cut the mutton with the bones. Heat fat, add
mutton and brown lightly. Add seasoning and sugar and fry over a brisk fire.
The sugar settles at the bottom of the pan where it turns to caramel. It is
then dissolve by moistening which gives the required colour. When meat is well
fried, remove all the fat. Sprinkle the flour and cook for a few minutes
stirring all the time. Add the liquid and bring to boil stirring all the time.
Add blanched tomatoes and bouquet garni and simmer till meat is tender. Add
prepared vegetables and continue cooking till the vegetable are cooked.
