True to its name, Baraabaru – meaning ‘excellent’ in Dhivehi – is giving guests at Four Seasons Kuda Huraa even more to smile about with the launch of three tantalising additions to complement its à la carte menu and weekly theme night.
Discover the art of authentic homestyle cooking during a Culinary Masterclass. Embark on a ‘Tandoor Tapas’ journey with a street food twist. Or sample India’s six customary flavours with our signature ‘Baraabaru Thali’.
The history of a country’s cuisine is the history of its people, and exploring authentic dishes reveals great insight into traditional heritage. Learn to create simple delicious dishes during this interactive cooking demo with one of our culinary masters.
When you are not sure what to order, tapas is a great place to start. Take a seat at the Tandoor Bar and allow our culinary magicians to guide you through contemporary Indian flavours, focusing mainly on Tandoor tastes plus street food ‘with a twist’.
‘Thali’ is named after the round platter on which it is served. It’s a great opportunity to sample various dishes – presented on the same plate – that offer the perfect balance of India’s six customary flavours: sweet, salty, bitter, sour, astringent and spicy.
And here’s a little Baraabaru recipe to whet your appetite at home: Raan Kebab – a delicacy consisting of a whole leg of lamb slowly cooked in a tandoor oven, vibrantly brought to life with Indian spices.
- Lamb leg 1.2 kg
- Ginger 8 g
- Garlic 12 g
- Salt 11 g
- Chilli powder 8 g
- Yogurt 120 g
- Lemon juice 74 ml
- Coriander seeds 14 g
- Black peppercorn 11 g
- Cumin 16 g
- Ground almonds 8 g
- Ground cinnamon 8 g
- Shallots 75 g
- Cardamom 12 g
The day prior to serving the dish, score the leg of lamb with a sharp knife, making deep cuts and crosses on both sides. Set aside.
In a spice grinder, or pestle and mortar, grind the cumin, coriander seeds, black peppercorns and cardamom together. Put the spices into a large bowl, then add the yogurt, garlic, ginger, almonds, lemon juice, chilli powder, ground cinnamon and salt.
Rub the marinade onto the lamb and into the grooves, then transfer to a large casserole dish and cover. Leave in the fridge overnight. The next day, around 3 hours prior to serving the Raan Kebab, preheat the oven to 180°C/350°F/ gas 4.
Transfer the lamb to a deep roasting tray, pour 125 ml of water into the tray and loosely cover with foil. Cook for 2 hrs 15 minutes until the lamb is pink in the middle. Alternatively, should you prefer the lamb well done, continue cooking for an additional 15 minutes.
Forty-five minutes before the lamb is cooked, add the un-peeled shallots to the pan and lightly drizzle with oil. With 20 minutes to go, remove the foil so that the lamb browns nicely. Take the meat out of the oven, cover with foil and allow it to rest for 15 to 20 minutes before carving.
For more information, please contact our Reservations team on firstname.lastname@example.org or call +(960) 66 00 888.
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