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.
300g Lamb Mince, lean
200g Lamb Shoulder, cut into small dice
4 tbsp of vegetable oil
4 green cardamom pods, crushed
1 cinnamon stick, small
1 black cardamom pod
2 bay leaves
150g of onion, finely chopped
1 tbsp of ginger paste
1 tbsp of garlic paste
100g of tomatoes, chopped
1 tbsp of ground coriander
1 tsp turmeric
1 tsp ground cumin
1 tbsp of garam masala
1 1/2 tsp Kashmiri chilli powder
1 tbsp of Feenugreek leaves, dried
20g of double cream
1 handful of coriander leaves, chopped
6 green chillies
6 soft bread rolls, or rav rolls if you can find them
3 tbsp of unsalted butter
1 red onion, finely chopped
6 baby pickled onions
1 lime, cut into wedges
Heat the vegetable oil in a heavy-based pan and add the cloves, cardamom pods, cinnamon and bay leaves. Cook until they start to crackle and sputter, then add the onion, garlic paste and ginger paste. Stir-fry for 10 minutes until the oil begins to separate from the onions
Add the tomatoes and cook for a few more minutes until broken down, then add the ground coriander, turmeric, cumin, garam masala and chilli powder. Continue to cook for 5 minutes- if the mixture starts sticking to the base of the pan, add a splash of water.
Add the diced lamb and increase the heat to high. Cook for 10 minutes then add the lamb mince and cook for another 10 minutes, stirring regularly until the meat is a deep brown. Finish the lamb with the cream and Fenugreek leaves, season, then keep warm. At this point you can fish out and discard the whole spices if preferred.
To serve, cut the bread rolls open and brush liberally with butter. Place them under a hot grill until lightly toasted, then serve with the keema and the chopped red onion (with cocktails onions and lime wedges) on the side. Garnish with coriander leaves and the green chilli and serve.
Remember to take a look at our Parson's Nose meat to get the best quality meat possible for this delicious dish!
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