One third of diners at the Chor Bizarre in London are Indian – a testament to the authenticity of the restaurant which is inspired by the Chor Bazaar or ‘thieves market’ of South Mumbai. Chor Bizarre is the only restaurant outside the Kashmir Valley to have access to the secrets of the ‘Wazwan’ – the legendary ceremonial feast of 36 courses. In addition, the wine expert, Charles Metcalfe, has collaborated with Head Chef, Manpreet Ahuja to produce wine matches for every dish on the menu. Get a taste of what’s on offer by re-creating your very own Shehnai Gosht:
Table of Contents
Ingredients
- Lamb shank
- 55ml Mustard Oil
- 20g Ginger
- 25g Garlic
- 15g Green chilli
- 15g Coriander powder
- 20g Coriander leaves
- 2g Cumin seeds
- 1g Asafoetida
- 15g Salt
- 2g Green Cardamom
- 1g Cloves
- 2g Black pepper powder
- 5g Mint leaves
- 10g Red Chilly powder
- 5g Kasoori Methi
- 300g Onion
- 2g Fennel Powder
- 1g Cinnamon powder
- 200g Fresh Tomatoes
- 100g Yoghurt
- 65ml Double cream
Method
- Heat oil in a pan and put cumin seeds, green cardamom, cloves. Let it crackle
- Add chopped onion, chilli, ginger and garlic. Sauté till golden brown
- Add coriander powder, asafoetida, salt, black pepper powder, red chilli powder, fennel powder and mix it well
- Place the lamb shank in the pan and mix it well with the spices.
- Cover the pan and simmer it for at least 30 minutes.
- Add chopped tomatoes and let it cook with the meat. Add beaten yoghurt and double cream.
- Make sure that the meat is tender and finish with green cardamom powder, kasoori methi and chopped mint leaves as garnish
- Serve hot with pulao rice/Indian breads
Chor Bizarre has branches in London, Delhi, Noida and Lavasa.
- Address: 16 Albemarle Street, London W1S 4HW.
- Tel: 020 7629 9802 / 020 7629 8542
- Opening Times: Mon-Sat: Lunch: 12.00 noon – 3.00 pm; Dinner: 6.00 pm – 11.30 pm; Sun: 6.00 pm – 10.30 pm
