Saturday, January 21, 2012

mutton kolahpuri

Mutton kolhapuri

No. of Portions

100

Ingredients

QTY

Unit

Mutton leg ( with bone)

12.5

Kg

Onions

3

Kg

Ginger

150

Gm

Garlic

150

Gm00

Kolhapuri masala:

Red chilly

200

Gm

Coriander seeds

100

Gm

Cumin

50

Gm

Sesame seeds

200

Gm

Dry coconut

300

Gm

Poppy seeds

200

Gm

Cloves

20

Gm

Peppercorns

50

Text Box: Standard Well-cooked mutton , cut into even sized pieces on the bone;  in a medium thick, reddish brown gravy; pungent in taste  with good flavor of red chilies and pepper  Gm

Dagadphool (dried moss)

10

Gm

Cinnamon

10

Gm

---------------------------------

Turmeric

20

Gm

Salt

To taste

Oil

2

Lt

Green coriander

2

Bunch

Tomatoes (optional)

3

Kg

Pre-preparation:

1.

Clean and cut mutton into 1” pieces with bone.

Slice onions. Prepare ginger-garlic paste. Chop tomatoes.

Roast and powder all the spices for Kolhapuri masala.

Methods:

Heat oil. Fry onions to a light brown colour, add ginger-garlic paste and fry well.

Add mutton pieces and fry. Add turmeric, salt, tomatoes. Fry well.

Add powdered spices and sufficient water to cook mutton.

Serve hot garnished with chopped green coriander.





Standard

Well-cooked mutton , cut into even sized pieces on the bone; in a medium thick, reddish brown gravy; pungent in taste with good flavor of red chilies and pepper

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