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48 SR |
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A dish from north India, lamb delicacy marinated in ginger, cinnamon and bay leaf cooked, in tomato sauce, served in traditional kadai |
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(30) Bhuna Mutton |
48 SR |
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A colorful lamb delicacy with generous use of cashew nuts, tomatoes, cream and Indian spices, cooked in oven and served sizzling hot covered with Purdah |
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(31) Mutton Moghalai (NEW) |
48 SR |
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The chef's recipe. Bone in lamb pieces cooked in special spices and cashew. Garnished with egg & tomato and peanuts and tomatoes in traditional method. |
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(32) Tawa Chop |
48 SR |
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Lamb chops marinated in ginger paste, black pepper, royal cumin and vinegar grilled on Tawa, topped with pepper sauce served with rice |
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(33) Nehari Gosht (NEW) |
48 SR |
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Lamb w/ bones cooked in thick velvet gravy of based onions, garnised w/ ginger, brown onions and coriander |
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(34) Saina Kebab |
95 SR |
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Whole shoulder of lamb marinated in a mixture of malt vinegar,cinnamon and black cumin, braised in the marinade, skewered and then finished in the tandoor (serves 2 persons) |
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(35) Seekh Kebab |
30 SR |
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Tender rolls of succulent mutton mince mixed with ginger, green chilies, herbs, and coriander and spiked with royal cummin and saffron, grilled in tandoor |
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