No. of Portions:100
Boneless Mutton: 10 Kg
Fenugreek (Methi) seeds:25Gm
Curry leaves :1 Bunch
Roasted channadal :100 Gm
Madras onions :1 Kg
Coconut oil :1 Lt
Salt :100 Gm
Lime :20 No
1.Wash and cut mutton into small cubes. Chop onions and tomatoes. Prepare ginger-garlic paste.
2.Grate and grind coconut. Prepare two extracts of coconut milk - 1st thick and 2nd thin.
3.Roast & powder coriander seeds, cumin seeds, saunf, methi seeds, and cinnamon, peppercorns and red chillies and channa dal.
4.Peel & slice madras onions
1.Boil the mutton with sliced onions, curry leaves, tomatoes, ginger and garlic paste.
2.Combine the 2nd extract of coconut milk, turmeric and the powdered spices. Add to the mutton and cook till the mutton is tender..
3.Add 1st extract of coconut and limejuice.
4.Heat coconut oil, add madras onions and sauté, pour this tempering over cooked mutton. Mix well and serve hot.
Well-cooked tender mutton pieces in fairly thin coconut flavoured light beige in color gravy, adequately spiced with a tempering of coconut oil