Dhabe Ka Gosht (Highway Lamb Curry)

Inspired by the “Dhabas” of India, this dish features not only on their menu but is now cooked around the globe. A simple rustic curry is slow cooked over charcoal heat traditionally. I was keen to share this recipe. It’s simple to cook and full of flavour.


Preparation time – 15 mins
Cooking time – 20 mins
Serves 3-4 people


750 gms leg of lamb diced (on the bone)
3 medium size onions
2 medium size tomatoes
2 tbsp ginger and garlic paste (2 parts of garlic and 1 part of ginger)
5 fresh green chillies
1/2 bunch coriander
Ginger Julienne for garnish
1tsp turmeric
2tsp red chilli powder mild
1tsp coriander powder
2 tsp cumin powder
1 tsp Garam masala
1/2 tsp kasoori methi (dried fenugreek)
Salt to taste
3 pods green cardamom
1 pod black cardamom
3 bay leaves
1 stick cinnamon
6 tbsp mustard oil or vegetable oil
1 tbsp desi ghee
Juice of half a lemon.


1. Wash the lamb in cold water and drain the water. Finely slice onions. Finely chop tomatoes and slit green chillies.

2. In a cooking pot heat mustard oil. Once heated add all the whole spices. Cook the spices for about a minute till all the flavour is released in the oil. Now add the sliced onions and cook until slightly golden in colour.

3. Add the lamb and sauté for further 10 mins. Add the salt. Now add ginger and garlic paste. Cook for further 10 mins.

4. Add the powdered spice except for Garam masala and kasoori methi. Cook for further 5 mins until the spices and incorporated evenly. Add 2 cups of hot water. Cover the pot with a lid and cook on low heat for 20 mins.

5. Remove the lid after 20 mins and add the chopped tomatoes and cook on high heat for 5-7 mins. Lower the heat add another cup of hot water and simmer for further 20 mins or until the meat is tender. I always add potatoes to my curry so if you prefer you can add two potatoes cut in quarters at this stage.

6. Remove the lid and mix well. Add Garam masala, kasoori methi, finely chopped coriander, lemon juice and desi ghee. Increase the heat and cook for 2-3 mins. Once done transfer into a serving bowl and garnish with ginger Julienne and chopped coriander . Serve with hot chapatis or steam rice and onion salad.

You have to cook this dish to believe how simple and easy it is to make a curry. I have attached a brief video about the recipe below. Do leave your feedback.
Happy cooking.


Couture Canapés by Ashish Bhatia


When i started working for The Red Turban around 4 years ago we saw a huge gap in the Indian catering market in terms of the product being offered, after an extensive research we learned that there wasn’t that wow factor. Dishes were pretty standard across the board, served in the same traditional manner, all menus were the same with more or less the same dishes just tweaked a little bit around. So after a good month of brain storming “Grain of Salt” was born delivering bespoke catering services, something that was never done before in the Indian wedding market. Now the challenge was to create products that were bespoke and stood out of the box and would create our own identity and a niche in the market . Hence i was back in my test kitchen creating new dishes.

I figured out that first course to be served was really important as it was the first meal the guest would taste and they had to be blown away. So there i came up with idea of serving canapés – also known as Mis En Bouche typically served as an appetiser before the main meal. I started creating a canapé menu with Indian Ingredients inspired by classic french techniques. Again little did i know that this would be a revolution in itself. Image

Chicken Tikka served on mini roasted poppadums

Initially it was a huge challenge to get the balance of complex Indian spices and the subtle French ingredients right but after days of experiments i came up with an array of beautifully designed canapés perfectly worthy of any grand reception. Below are an example of a few canapés that we serve.


Curried Creme Fraiche with a hint of roasted garlic in cucumbers.


Lamb keema vol au vent


Bhel Puri in Tarts


Seared Scallops served on a bed of kadai wild mushrooms