Ragout Of Mutton
10:30:00 PM| Ingredients | Quantity (For 4 Packs) | Quantity (For 100 Packs) |
| Breast of mutton | 55 gm | 12.5 kg |
| Refined flour | 30 gm | 680 gm |
| Onions | 115 gm | 2.8 kg |
| Carrots | 225 gm | 5.65 kg |
| Celery | 30 gm | 680 gm |
| Turnips | 55 gm | 1.35 kg |
| Fat | 55 gm | 1.35 kg |
| Tomato paste | 225 gm | 5.65 kg |
| Salt | to taste | 100 gm |
| Pepper | to taste | 15 gm |
| Stock | 590 ml | 14.75 litre |
Methods to Prepare:
- 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 surfaces 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.
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