Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.
Heat oil in a Handi. Add whole spices then add ginger garlic paste and sauté it for 2 minutes on slow fire
Then add lamb shank and lamb cubes sauté it for 5 minutes too, then add Kashmiri chilly powder, salt and a small pinch of turmeric powder stir it for 5 minutes on a slow fire. Add cumin powder and coriander powder, brown onion paste and cook it for 15 minutes or until oil comes out from the masala, add tomato puree cook for few mins
Now slowly add lamb stock, cook meat well and check the tenderness of the meat. Strain the gravy and reduce it on slow fire to get smooth consistency
Now add lamb pieces into finish gravy with garam masala. Serve hot garnish with ginger juliennes and chopped green coriander