Ingredients
|
For 4
|
For 100
|
Breast of mutton
|
55gms
|
12.5kg
|
Refined flour
|
30gms
|
680gms
|
Onions
|
115gms
|
2.8kg
|
Carrots
|
225gms
|
5.65kg
|
Celery
|
30gms
|
680gms
|
Turnips
|
55gms
|
1.35kg
|
Fat
|
55gms
|
1.35kg
|
Tomato paste
|
225gms
|
5.65kg
|
Salt
|
to taste
|
100gms
|
Pepper
|
to taste
|
15gms
|
Stock
|
590ml
|
14.75litre
|
Cut mutton into 2.5 cm (1”) cubes and dip in seasoned flour.
Saute carrots, turnips, chopped onions and celery in hot fat. Add mutton and
fry till all the surface are sealed and brown. Remove excess fat. Add tomato
paste and simmer gently. Add stock, season, stir well and cook gently till meat
is tender. Now thicken gravy by adding remaining flour blended in water.
