|
Ingredients
|
For 4
|
For 100
|
|
Pork
|
500gms
|
12.5kg
|
|
Cumin
|
1 tsp
|
55gms
|
|
Onions
|
225gms
|
5 – 6kg
|
|
Turmeric
|
¼ tsp
|
15gms
|
|
Mustard
|
2 tsp
|
60gms
|
|
Garlic
|
10gms
|
250gms
|
|
Ginger
|
10gms
|
250gms
|
|
Red chillies (remove seeds and soak in vinegar)
|
5gms
|
115gms
|
|
Cloves, cinnamon, peppercorns
|
5gms
|
115gms
|
|
Vinegar
|
100ml
|
2.5 litre
|
|
Tomatoes
|
450gms
|
11kg
|
|
Curry leaves
|
a spring
|
1 bunch
|
|
Salt
|
to taste
|
80 – 100gms
|
|
Oil
|
30ml
|
340ml
|
Clean and cut meat and wash in diluted vinegar. Grind spices
to a fine paste using vinegar. Rub meat with ground spices and salt, and keep
for a few hours. Heat the oil. Add curry leaves. When browned add meat and
vinegar. Add chopped tomatoes and simmer till meat is tender and tomatoes well
mashed up.
