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Kachar Maans Ka Ghola
By Executive Chef
Mutton boti needs to be cleaned thoroughly and cut into 1 cm cubes.
Clean the bones which will be added to the mutton boti cubes (known as ghola mixture).
Take ghee or clarified butter in a degh . Let it get little hot. Add ginger, garlic and onion paste. Sauté for a while till the raw smell goes off.
Add the mutton cubes with bones. Again cook for 3 to 4 minutes.
Mix all the dry masalas, kachari (sour berry) yoghurt and add one litre of water in a degh.
Start cooking on a moderate heat by continuously stirring ghola mixture in clock wise direction with a ghola till it comes to a boil.
Then reduce the heat and cover it from top. If required water can be added as it should not be too thin. Meat should be tender once fully cooked.
Take off the ghola mixture from the heat and give a tempering (baghar) of chopped garlic.
Remove the bones from the ghola mixture.
Garnish with chopped coriander leaves.
Serve hot with bajra ka sogra (country millet bread)
Mutton should not be washed as it taste better with the blood (traditional way ,note as pointer)
Mutton has to be very tiny pieces and added the bones in to that ghola.
While cooking ghola mixture it is done clock wise with a wooden spoon (known as ghota) otherwise it will be curdled.
Mutton cubes (1 cm small cubes) - 1000 gms
Mutton bones - 400gms
Desi ghee - 200 ml
Kachari (grounded sour berry) - 40 gms
Yoghurt - 600 gms
Red chilli powder - 20 gms
Coriander powder - 40 gms
Turmeric powder - 20gms
Chopped garlic (tempering in the end) - 50 gms
Garlic paste - 20 gms
Onion paste - 60 gms
Ginger paste - 30 gms
Fresh chopped coriander - 15 gms