BY CHEF SURAJIT BANERJEE
EXECUTIVE CHEF
MARASA SAROVAR BODHGAYA
| S No. | INGREDIENTS | Qty | UOM |
| 1 | Mutton curry+Boneless | 350 | gm |
| 2 | Lababdaar | 100 | gm |
| 3 | Tomato Gravy | 50 | gm |
| 4 | Oil | 30 | gm |
| 5 | Crushed Coriander | 2 | gm |
| 6 | Black Pepper | 1 | gm |
| 7 | Cinnamon | 1 | gm |
| 8 | Clove | 1 | gm |
| 9 | Big Cardamom | 1 | gm |
| 10 | Bay leaf | 1 | gm |
| 11 | Jeera | 2 | gm |
| 12 | Garlic | 10 | gm |
| 13 | ginger | 10 | gm |
| 14 | Fresh Coriander | 10 | gm |
| 15 | Lemon | 1 | No. |
| 16 | Deggi | 8 | gm |
| 17 | Amritsari Tawa Masala | 4 | gm |
| 18 | Green Chilly | 4 | gm |
| 19 | Salt | 4 | gm |
METHOD:
- Heat oil in a thick bottom vessel. Add whole garam masala, let it crackle, add onion and saute till light brown, add ginger garlic paste and saute for a while.
- Add mutton boti and saute till it leaves water. Add salt, deggi chilli and curd. Add tomato puree. Mix well and saute for 10 min. Add water or stock and cover for half hour.
- Check for mutton to cook. Remove mutton pieces from liquid. Thicken the liquid and strain.
- Let the boti cool down.
- Put 8 pieces of boti on a skewer and roast in tandoor.
- Take gravy on tawa, add green chillies, fresh coriander, lemon juice, chat masala, garam masala and reduce the water. Add roasted boti and let it coat all the masala.
- Plate it on a platter. Garnish with fresh coriander and serve with mint chutney and onion rings.
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