ASJWANI KAW

ASHWANI KAW

ARMANI HOTEL DUBAI

Executive Sous Chef at the Armani Hotel, Ashwani Kaw has been a lucky to have both his parents who are fantastic cooks. Coming from a traditional Kashmiri Hindu family, food has always been something that he was surrounded with. Both my parents paved the way for him to become a chef and have been instrumental in his culinary journey. His father has always been a constant inspiration to him, as himself being a government employee he has always enjoyed cooking and is still overseeing the cooking brigade who are specialised in Kashmiri cuisine for family gatherings. Ashwani has always believed that cooking food is not only a way to create edible dishes but perfect cooking to create food that can lead people to dive into their own personal satisfaction since cooking is all about creating an emotion which ultimately leads to happiness. He pursued his bachelor degree in hospitality in 2004 and started working as a commis at the Intercontinental Hotel in New Delhi. In 2005, he joined Radisson as a Kitchen Management Trainee and later worked within the company to grow and enhance his culinary experience. In 2009, he joined Westin Hotel in Mumbai as Chef in Charge of the Indian Restaurant, Kangan and in 2011, he got the opportunity to join Armani as Sous Chef Speciality at the Armani/ Amal.

INGREDIENTS

2 pcs lamb shanks 5g ginger garlic paste 300ml lamb stock 3 green cardamoms 1 black cardamom 3 cloves 1 bay leaf Salt for seasoning 200g yoghurt ½ tsp dried ginger powder 1 tsp fennel powder 2g green chilli paste 70g ghee, clarified butter 5 saffron strands 5g mint, chopped 1g kasoori methi

Method

Marinate the lamb shanks with ginger garlic paste and leave it aside to rest. Heat the ghee in a deep bottomed pan. Add the bay leaf, green cardamom, black cardamom, cloves, and cook on low flame till the spices begin to crackle. Add the lamb shanks, salt and sauté for 2 to 3 minutes on medium flame. Add the green chilli paste, ginger powder and fennel powder. Add the stock and reduce the flame and cook covered till the lamb is soft. Whip the yoghurt well and add it to the lamb. Ensure that the lamb is uncovered, and the flame is at the low. Once the lamb is cooked, sprinkle the saffron and finish the gravy with chopped mint and kasoori methi.

LAMB YAKHNI

by ASHWANI KAW