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
Asish Kumar Roy
Heat oil in a pan, add cloves, whole red chilli, black and green cardamom and let them crackle.
Add sliced onion and sauté till it becomes golden brown.
Add ginger-garlic paste to it and sauté again for 5 minutes.
Add lamb pieces to it and sauté for 10-15 minutes until the meat is seared properly.
Add turmeric powder, red chilli paste, salt and sauté for 10 minutes.
Whisk the yoghurt and add into a lamb and sauté on medium flame for 10 minutes, then keep it on simmer (slow flame) and let the mutton cook slowly. Add little water or stock if required at any stage.
Once the lamb is cooked, serve it hot with some chopped coriander leaves sprinkled on top.
Mutton cut in 1 piece (goat meat) - 600 gms
Cooking oil - 150 ml
Cloves - 5 nos
Black cardamom (crushed) - 3 no.
Green cardamom - 5 nos
Whole red chilly - 5 nos
Onion (sliced) - 200 gms
Ginger garlic (paste) - 3 tablespoons
Turmeric paste - 1 teaspoon
Red chilli paste - 2 teaspoons
Salt to taste
Curd (yoghurt) - 200 gms
Coriander leaves (chopped) for garnish