Rohit Ghai
Born into a Punjabi family and originally from Madhya Pradesh, India, Rohit cut his culinary teeth working for the prestigious Oberoi and Taj hotel groups.
Michelin-starred Rohit Ghai (@chefrohitghai) is one of the culinary world’s most in-demand chefs after a hugely successful decade on the London restaurant scene.
He achieved the quickest ever award of a Michelin star at Jamavar, Mayfair after only 10 months and now he has entered an exciting new era in his career, with his first solo venture, Kutir.
Chef Ghai’s precise and innovative cooking techniques and dishes have won him praise from celebrities, dignitaries and some of the nation’s most discerning food critics.
Opened in 2018, Kutir is located just off Chelsea’s Sloane Square in an elegant townhouse and offers a punchy, authentic and traditional menu and now, Rohit has teamed up with Parson’s Nose.
Take a look inside Rohit’s kitchen with these original and delicious Indian recipes using only the finest cuts from Parson’s Nose.
Ingredients:
500g mutton
250g sliced onion
150g tomato puree
4 tbsp mustard oil (ghee optional)
2 tbsp coriander powder
2 tsp ginger garlic paste
1 tsp Kashmiri chilli powder
1 tsp red chilli powder
4 clove
5 green cardamom
1 cinnamon stick
1 blade mace
1 tsp garam masala powder
salt as required
2 cup water
For Garnishing:
1 tbsp chopped coriander leaves
Ginger julienne
Directions:
Firstly, clean and wash the mutton pieces.
Heat oil in a heavy bottom pan and add whole spices. Saute these for a minute and add the sliced onions along with salt in it. Saute until the onion turns light brown in colour. Next, add the ginger and garlic paste and cook the mixture until the raw smell disappears.
Now, add the mutton pieces and cook over high heat for 10-12 mins, then add powder spices except garam masala and mix it well and stir for a few minutes.
Add the tomato puree and mix it well and cook until oil separates from the masala in the pan and mutton pieces are evenly coated with masala.
Let it cook for 4-5 minutes and, then, add water in it. Stir it well and check the seasoning once. Add chopped coriander leaves along with garam masala powder in this. Give it a quick stir. Cook it for another 25 minutes to ensure that mutton is no longer raw and perfectly juicy. Once done, take it off the flame and transfer the dish in a bowl. Garnish with chopped fresh coriander and julienne ginger.
Serve it hot with rice or naan.
Take a look at our Parson's Nose shop now to source the best meat in London for these amazing recipes. See more of our quality lamb meat cuts.
