| Ingredients | Quantity (For 4 Packs) | Quantity (For 100 Packs) |
| Veal beef or mutton | 500 gm | 12.5 kg |
| Refined flour | 10 gm | 225 gm |
| Onions | 115 gm | 2.8 kg |
| Pepper | to taste | 15 gm |
| Salt | 10 gm | 100 gm |
| Capsicum | 55 gm | 1.35 kg |
| Fat | 30 gm | 225 gm |
| Tomatoes | 115 gm | 2.8 kg |
| Nutmeg | a pinch | 10 gm |
| Stock | 590 ml | 14.75 litre |
| Bay leaf | 1 leaf | 5 gm |
| Paprika | 1 pinch | 15 gm |
| Parsley | 1 spring | 30 gm |
Methods to Prepare:
- Clean and cut meat into even-sized cubes and dip in seasoned flour.
- Remove seeds from capsicum, wash well, drain and chop. Chop onions. Saute onions and capsicum in heated fat.
- Add meat and fry lightly on all sides.
- Stir in blanched tomatoes, seasoning and remaining flour. Add stock and banquet garni.
- Simmer gently till meat is tender.
- Serve with caraway dumplings.
Ingredients |
Quantity (For 4 Packs) | Quantity (For 100 Packs) |
| Caraway seeds | 1/2 tsp | 30 gm |
| Pepper | a pinch | 5 gm |
| Fat | 30 gm | 455 gm |
| Refined flour | 55 gm | 1.35 kg |
| Baking powder | 1/2 tsp | 45 gm |
| Salt | a pinch | 30 gm |
Methods to Prepare:
- Mix dry ingredients.
- Rub in fat.
- Add cold water and prepare a light dough.
- Divide into walnut-sized portions and form into balls.
- Cook in boiling water or stock for 25 minutes.
- 2:30:00 AM
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