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.
By Executive Chef
Wash the coriander leaves and mint, peel the ginger; chop the onion, coriander leaves, mint, ginger and garlic individually; toast the coriander seeds and crush them.
In a bowl take the lamb mince and add all the above mentioned ingredients except the oil.
Mix well and allow the mince meat mixture to rest for 90 minutes.
Divide the mince into 10 equal parts and shape them into palm sized patties of 1 cm each.
Cook on a medium heat till brown on each side.
Serve hot along with mint chutney and kachumber salad.
Lamb mince - 1 kg
Onion - 50 gms
Mint - 40 gms
Coriander leaves - 40 gms
Ginger - 25 gms
Garlic - 25 gms
Coriander seeds - 30 gms
Red chilli flakes - 25 gms
Red chilli powder - 50 gms
Salt - 40 gms
Oil - 50 mls