Your search is over as now Anardana, an experience based restaurant & bar in Gurugram offers it all. They have outlets spread across Delhi in Karkardooma, RK Puram and in Chandigarh.
Red chilli powder (30g)
– Shahi jeera (1g)
– Garam masala powder (1g)
– Oil (10 ml)
– Butter (15g)
– Lemon juice (20 ml)
– Anaar Juice (20 ml)
Anardana Lamb Barrah
Method:-
– Place Chops meats into a large bowl. Add curd, vinegar red chili powder, ginger garlic paste, shahi jeera, garam masala, anaar juice and mix well till the meat is properly coated with spices.
– Add kachari powder and oil, and mix well.
Anardana Lamb Barrah
Add the curd and mix well till the meat is coated.
Marinate the meat for 4 hours at room temperature and place it into the refrigerator till required.
Anardana Lamb Barrah
Cook in tandoor for about 7 -8 minutes and do the butter basting, serve hot on design weigh scale (Tarju) with mint sauce and truffle onion.
Anardana Lamb Barrah
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