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Patthar Ka Gosht

By Executive Chef Nitin Mathur

  • Take the mutton slices and marinade it in the first marination and leave it for at 4 hours in refrigerator. 
  • Take a bowl and mix all the ingredients mentioned in the second marination. 
  • Add the mutton slices in this second marinade and leave it for 2 hours. 
  • Heat the stone griddle  and apply some ghee on it and then sear the lamb slices turning occasionally till cooked.
  • Served hot.

Ingredients

  • Thin Mutton Slices - 300 Gms 
  • Ghee - 2 Tbsp 

First Marination 

  • Vinegar - 1 Tbsp 
  • Salt To Taste 
  • Ginger Garlic Paste - 1 Tsp 
  • Raw Papaya Paste - 1 Tsp

Second Marination

  • Mace Powder - 1/4 Tsp
  • Rose Petal Powder - 1/4 Tsp 
  • Clove Powder - 1/4 Tsp
  • Black Cardamom Powder - 1/4 Tsp
  • Green Cardamom Powder - 1/4 Tsp
  • Star Anise Powder - 1/4 Tsp
  • Garam Masala Powder - 1/2  Tsp
  • Fennel Powder - 1/4 Tsp
  • Degi Mirch Powder - 1 Tbsp
  • Patthar Ke Phool - 1/2 Tsp 
  • Mustard Oil  - 50 Ml 
  • Lemon Juice - 1Tsp