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.
Dhakai Mangsho Kosha
By Executive Chef
Marinate the mutton overnight with the curd, dry spices and 1 tbsp of the ginger garlic paste. Set aside for at least an hour.
Heat the mustard oil in a heavy bottomed pan. Add the whole spices onion, tomato, ginger garlic paste and cook well.
Add the dry spices and the mutton and sauté well. Sprinkle hot water intermittently to avoid the mutton from sticking to the pan.
Add a cup of water and cover and cook for 15-20 mins until the meat softens and water evaporates.
Serve hot with slit green chillies
Mutton - 500 gms
Chopped onion - 100 gms
Chopped tomato - 100 gms
Ginger garlic paste - 3 tbsp
Garam masala - 2 tsp
Chilli powder - 2 tsp
Coriander powder - 2 tsp
Cumin powder - 2 tsp
Mustard oil - 3 tbsp
Bay leaf - 2 no.s
Green and black cardamom - 1 no.s each
Cinnamon - 1 no.
Curd - 100 gms