Sunday, July 1, 2007

Mutton Roast

Back in the early 90's, when my friends were at the peak of their drinking form, Green Park on Baner Road was a popular watering hole. Although it was designed and advertised as a family restaurant, most of it's patrons were young and middle-aged men who were used to drinking Old Monk by the quarter. Even though the food at Green Park was extremely delicious, it was always secondary as most of their customers weren't sober enough to appreciate the food or for that matter remember it the next day. Having been a non-drinker all my life, I had the pleasure of sampling almost everything on the Green Park menu and remembering it long enough to write about it. One of their lesser known dishes (and one of my favourites) was mutton roast. A succulent piece of lamb shank breaded and grilled to perfection in a tandoor oven and served with 3 wedges of roasted potatoes and a mint dipping sauce. From what I hear, Green Park has been completely renovated with a swimming pool, a kids playing area and everything that makes it a really family oriented restaurant. And although most of my friends have now sobered up, have kids and hold respectable positions in society, I am saddened to think that they may have missed out on a really fabulous mutton dish. The one other place that still serves it is Café Good Luck.

6 5" pieces of Lamb Shank
10 Garlic cloves crushed
1 tsp Ginger paste
1 tsp Garam Masala
1 tsp Turmeric
1 tsp Chili powder
1/2 cup Oil
1 cup Bread Crumbs
Salt to taste

For the Marinade
Add ginger, garlic, chili, turmeric and garam masala to the cup of oil
Heat mixture in microwave for 30 sec or till oil starts boiling
Set aside

Remove the fat off the shanks and place in a bowl
Apply marinade generously to the shanks
Place in fridge for 4-6 hours
Pre-heat oven to 40 degrees
Dredge the shanks in bread crumbs
Place on a baking sheet and cook for 40 min or till shanks are fully cooked
Serve with tamarind or mint chutney and potato chips