Bun Kabab

  By Shaheen Jafri

Ingredients:  
½ kg - Mutton keema
1 cup - Gram lentil (chanay ki daal)
6- 8 - Bun
2 – Whole dry red chilli
 ¼ tsp - Turmeric powder
2 – Onion, finely chopped
2 -Green chilly, finely chopped
2 tsp – Garam masala
1 tsp – roasted Cumin powder
1 tbsp – Ginger Garlic paste
Black pepper, roasted and crushed
2 - Black cardamom
2 - Bay leaves
Oil
Butter
Salt to taste
Coriander chopped 1 Bunch.
Mint chopped 1 Bunch.
1- Tomato , sliced

In a pressure cooker add minced meat, chana daal, bay leaves , black cardamom, salt, ginger garlic paste, turmeric powder and whole dry red chilli.
Add required water and pressure cook for 2-3 whistles or until meat and daal cooked completely.
Dry the excess water. Transfer the cooked mixture in a plate and let it cool, then blend the mixture in a blender.
Take out the mixture in a bowl and mix garam masala, roasted cumin seeds, crushed black pepper, chopped green chilli , chopped onion,  chopped mint leaves, chopped coriander leaves and  adjust salt if required
Add lemon juice and mix all ingredients well. Make kababs out of the mixture.
Heat oil in a non-sticky tawa and place kabab and fry them on medium flame. Fry until golden and crisp.
In the same tawa melt butter and fry the buns from both side of it and place kabab inside of buns with sliced tomato & onion, few mint leave and green chutney.
Serve bun kabab with green chutney or curd.