Tasty Mulligatawny Curry
9:43:00 AM| Ingredients | Quantity (For 4) | Quantity (For 100) |
| Breast of mutton | 500 gm | 12.5 kg |
| Small onions | 115 gm | 2.8 kg |
| Garlic | 5 gm | 115 gm |
| Ginger | 15 gm | 340 gm |
| Cinnamon | 2 gm | 60 gm |
| Tomatoes | 225 gm | 5.65 kg |
| Water | 1.8 litre | 44.25 litre |
| Curry leaves | a few | a bunch |
| Seasoning and Thickening | ||
| Red chillies (without seeds) | 5 gm | 115 gm |
| Coriander | 15 gm | 340 gm |
| Cumin | a pinch | 20 gm |
| Fennel | 5 gm | 115 gm |
| Peppercorns | a few | 20 gm |
| Split bengal gram | 15 gm | 340 gm |
| Coconut milk (thick) | 300 ml | 4.5 litre |
| Turmeric | a pinch | 20 gm |
| Lime | 1 | 20 - 25 |
| Salt | to taste | 100 gm |
| Tempering | ||
| Fat | 10 gm | 250 gm |
| Red onions | 5 gm | 150 gm |
| Curry leaves | a few | 1/2 bunch |
Methods to Prepare:
- Cut mutton into neat pieces. Add all the first lot of ingredients and boil till meat is tender.
- Roast and grind red chillies. Grind coriander, fennel cumin and peppercorns.
- Roast bengal gram and grind well.
- Mix all the ingredients with the coconut milk, turmeric, lime juice and salt.
- Fry the onions and curry leaves in fat. Add to mulligatawny, stir well and remove from fire.
0 Comments