Grand Trunk Road chef’s Sharma and Rajesh Suri frequently travel back to the route to search for inspiration for new dishes. Their recipes are steeped in tradition and also focus on modern elements such as using the best British ingredients available
Good quality sunflower oil (40 grams)
Good quality chopped onion (200 grams)
Pureed Peeled plum tomato (100 grams)
Tomato paste (15 grams)
Freshly ground ginger & garlic paste (40 grams)
Good quality turmeric powder (8 grams)
Chilli powder MDH (10 grams)
Cumin powder (8 grams)
Kashmiri chilli powder (5 grams)
Whole garam masala powder (4 grams)
Whole nutmeg powder (2 grams)
Whole cardamom powder (2 grams)
Whole British Lion Eggs
- Heat oil in a large saucepan for half a minute.
- Add peeled chopped onion and sauté over medium heat, stirring occasionally until golden brown.
- Add ginger, garlic paste, stir well for a couple of minutes, add turmeric, chilli, cumin and coriander powder and salt. Sauté for 5 minutes.
- Add pureed plum tomato, cook until oil separates.
- Add Lamb mince, cook on high flame for ten minutes, continuously stirring
- Now add all powdered spices including salt, stir well, reduce the flame, let it cook it on low heat.
- Thoroughly cook lamb mince.
- Taste for seasoning.
- Boil lion eggs. Cut into 4 pieces and decorate the dish with egg.
Recommended to eat with Steamed Rice Or Naan Bread.
Fun Fact: We collected this recipe from a Chef whose forefathers were Chefs at the Royal palace.