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, temper with brown and green cardamom, cloves, bay leaves.
Add the sliced onions and, sauté on a low flame until dark brown.
Add garlic & ginger paste, sauté well.
Add the powdered masalas and sauté.
Add lamb, cook well.
Boil the chana dal in a separate vessel.
Cover with 1000 ml of water.
Give one boil & simmer until moisture evaporates.
Turn off heat & cool down mixture.
Remove whole spices, mince it at least 2 times
Keep it in the chiller.
Make the stuffing with curd, chopped onions and mint.
Now make patties of lamb mixture i.e., 35 gm. each.
Make a stuffing of 5 gm.
Fill inside lamb mince.
Make round patties.
Shallow fry the patties in rest of the ghee.
Ready to serve.
Ghee - 100gm
Brown cardamom - 2gm
Green cardamom - 2gm
Cloves - 2gm
Bay leaves - 1gm
Lamb boneless - 1000gm
Onions sliced - 150gm
chana dal - 150gm
Ginger garlic paste - 30gm
Red chili powder - 5gm
Salt - 15gm
Water - 500gm
Garam masalaPowder - 2gm
Coriander fresh Chop - 20gm
Hung curd - 100gm
Onion chop - 200gm
Mint chop - 20gm
Yellow chili powder - 2gm