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QUICK FIX

Burhani Gosht

Chef Chalapati Rao is one of the reasons why many Hyderabadis visit ITC Kakatiya. The Grand Custodian for Dakshin — all across ITC hotels— Chalapati Rao has been with the hotel since its inception.

Oil: 50 ml

Cardamom: 5 gms

Sliced onions: 1 kg

Ginger garlic paste: 100 gm

Red chilly paste (seedless): 50 gm

Lamb curry, cut: 1 kg

Salt to taste

Garam masala: 10 gms

Lamb stock: 100 ml

Heat oil in a handi and add cardamom, once the oil is really hot. Strain the cardamom after it loses colour. Add sliced onion and fry till golden brown. Add ginger garlic paste and cook well. Add cut lamb curry and stir well till the water evaporates and the lamb turns reddish brown.

Add salt and cover the meat with water. Put the handi on a very slow flame and cover it well. Once the lamb is 90 per cent cooked, add stock and cook further.

Photo: P.V. Sivakumar

Lamb treat A mouth-watering delicacy

Once done, sprinkle garam masala and adjust seasoning. Garnish with chopped coriander or garlic flavoured hung yoghurt. Serves four.

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