Thursday, October 17, 2019
Home Our Chefs Most Popular Kothimbir Mutton (Coriander Mutton) – Recipe by Chef Ashish Bhasin

Kothimbir Mutton (Coriander Mutton) – Recipe by Chef Ashish Bhasin

Kothimbir Mutton by chef Ashish Bhasin

Mutton – 1 kg.
Ghee – 50 ml.
Coriander – 200 gm.
Onions – 150 gm.
Green chillies – 40 gm (can be adjusted as per your spice level).
Ginger garlic paste – 50 gm.
Garlic – 15 gm.
Salt – to taste.
Lemon juice – 10 ml.
Garam masala – 12 gm.

1 Heat oil, Add chopped onion and fry to onions are translucent.
2 Add green chillies to ginger-garlic pastes and puree together.
3 Add mutton and salt.
4 Cook on medium heat till it start leaving ghee.
5 Add chopped coriander leaves and bhuno it for a while.
6 Add one cup water and let it cook.
7 Once completely cooked, finish with crushed black pepper,  garam masala and lemon juice.

Tip: Serve hot, garnished with chopped green coriander. Mutton cooked with coriander and other spices, best consumed with onions and bhakri. *

About Ashish Bhasin

 Chef Ashish Bhasin is working as Executive Chef at The Leela Ambience Gurugram. He is passed out from Prestigious IHM, Pusa. He did 2 years advance hotel management training programme from Taj Hotel Management institute. His experience spans over 2 decades in management, business development and marketing above all team building. In his career span, he has been a part and parcel of various projects which he conceptualised and executed keeping in mind new age culinary evolution and latest F&B trends.

Ashish Bhasin newly appointed Executive Chef of The Leela Ambience Gurugram Hotel & Residences

Chronologically, he began his career as “Hotel Operations Management Trainee “with Taj Group of Hotels in 1998 and acquired management skills working in restaurants like Orient Express and Esphaan. He was a part of the opening team of Café Fontana at Taj Palace New Delhi. In 2000, than he moved to Taj Mahal, New Delhi as a part of their re-opening team of Machaan, Ricks and Emperor’s Lounge, and then took charge of main kitchen operations. His tryst with Oberoi Group of Hotels started in 2002. He was hired to open one of the country’s most iconic restaurant Threesixty° at The Oberoi New Delhi. Thereafter, he led the kitchen teams at The Trident, Udaipur followed by The Oberoi Rajvilas, Jaipur and then The Oberoi Sahl Hasheesh, Egypt before joining Trident, Bandra Kurla, Mumbai.

*(Recipe courtesy in association with Smita Deo).

Compiled by Mewati Sitaram: Award Winning Journalist



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