Maans Ka Boothan
By Executive Chef Sujoy Gupta
- Jodhpuri lamb picattas marinated overnight in mint, spices and dark rum.
- Process to grind a fine paste with all the ingredients ,except lamb picattas and clarified butter .
- Marinate lamb with this mixture for at least 12 hours.
- Put the lamb in a skewers, cook on a charcoal grill.
- Drizzle butter before serving.
- Garnish with fresh mint leaves.