Menu and Recipe Manu.. - The Early Childhood Commission

DAY 20
Ingredient
Metric Standard
CURRIED MUTTON
(Food from Animal)
Measure Method
134
Recipes for General Menus
Mutton 2 kg 64 oz 1. Mix water and vinegar in a small container.
Vinegar 45 ml 1½ oz 3 Tbsp
Water 240 ml 8 oz 1 cup
2. Sponge mutton with vinegar and water.
3. Cut mutton in 1'' cubes. (about 60 pieces – 1 ounce).
4. Set aside in a large bowl.
Onion 120g 4 oz 2 small 5. Clean and wash onion, garlic, escallion thyme and scotch
bonnet pepper.
Garlic 15 g ½ oz 5 cloves
6. Remove leaves from thyme and discard stem.
Escallion 60 g 2 oz 2 stalk
7. Add thyme leaves to mutton.
Thyme 5 g - 1 sprig
8. Chop onion, garlic, escallion and scotch bonnet pepper.
Scotch bonnet pepper 2 g - 1/3 small 9. Add chopped seasoning to mutton.
Curry powder 30 g 1 oz 4 tsp 10. Add curry powder, black pepper and salt to mutton.
Black pepper 5 g - 1 tsp
Salt
10 g
1 / 3 oz 2 tsp
11. Toss with a fork until seasoning is distributed evenly with
mutton.
12. Cover and allow it to marinate in refrigerator for at least ½
hour.
Oil 60 ml 2 oz ¼ cup 13. Heat oil in dutch pot over medium heat.
14. Add seasoned mutton to hot oil.
15. Stir constantly for two minutes.
Menu and Recipe Manual for Early Childhood Institutions