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
Heat ghee in a handi, add garlic and sauté over medium heat until golden brown.
Add onions, add red chilli whole, clove and green cardamom, sauté until golden brown.
Add the meat, cook until the liquid has evaporated.
Make a mixture of yogurt, turmeric, coriander, salt and red chilli powder & add into mutton.
Bring to a boil & allow cooking on slow fire until meat is tender.
Sprinkle garam masala, kassori methi & adjust seasoning.
Garnish with chopped coriander leaves.
Spring Lamb - 1.2 kg
Ghee - 150 gm
Bay Leaf - 2 no
Green Cardamom - 5 no
Clove - 5 no
Cumin Seeds - 3 gm
Garlic Chopped - 60 gm
Onions Sliced - 200 gm
Yogurt - 225 ml
Red Chilli Powder - 3 gm
Coriander Powder - 20 gm
Turmeric - 3 gm
Salt - To Taste
Garam Masala Powder - 5 gm
Kasoori Methi - 3 gm.
Red Chilli Whole - 15 nos
Green Coriander - 10 gm