|
Ingredients
|
For 4
|
For 100
|
|
Breast of mutton or leg of mutton
|
500gms
|
12.5kg
|
|
Fat
|
55gms
|
455gms
|
|
Gravy:
|
|
|
|
Refined flour
|
15gms
|
340gms
|
|
Stock
|
145gms
|
3.6litre
|
|
Salt
|
to taste
|
100gms
|
|
Pepper
|
to taste
|
15gms
|
Wipe the meat. If breast of mutton is being used, bone and
stiff it with forcemeat. Sprinkle fat in a heavy iron pan and fry the meat
lightly on all sides until evenly browned. Sprinkle a little water. Put the lid
on and cook on slow fire. Turn frequently. Sprinkle water if necessary. When
meat is tender, remove, pour off excess fat and prepare gravy in the same pan.
