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.

Ingredients:

  • Lamb picattas - 1000 gms
  • Dark rum - 100 ml
  • Mint leaves - 300 gms
  • Coriander leaves - 600 gms
  • Green chilli - 75 gms
  • Brown onion - 400 gms
  • Yoghurt - 300 gms
  • Coriander powder - 60 gms
  • Clarified butter - 100 ml