Double-decker bun kebab ghee roast boti
This Pakistani street snack can give burgers a run for their money – juicy lamb patties roasted in a papaya-cashew mix are laid on fluffy buns
| PREP TIME | 20 m |
|---|---|
| COOK TIME | 40m |
| SERVES | 4 |
For the kebab
1 handful cashews
200gm minced lamb
1 tsp ground cardamom
1 pinch ground mace
2 tsp ground garam masala
1 pinch ground cloves
1 pinch saffron
2 tbsp raw papaya paste (or pineapple juice)
2 tbsp onion paste
4 tsp ginger garlic paste
4 tsp gram flour
2 tsp ghee
For the ghee roast boti
3tbsp (50ml) ghee
4 tsp ginger garlic paste
2 tsp onion paste
2 tsp ground chilli
2 tsp ground coriander
100gm boneless lamb, in chunks
3 tbsp (50ml) lamb stock
1 tsp ground garam masala
½ lemon, juice of
Coriander and sliced onions, to serve
4 buns
1. To prepare the kebab, lightly fry the cashews then blitz with a little water until smooth.
2. In a bowl, mix the lamb with the spices, cashew paste, papaya paste, onion paste, ginger garlic paste, flour and mix well with your hands.
3. Shape the mixture into eight patties, heat the ghee and fry the patties over low flame.
4. To make the ghee roast boti, heat the ghee in a pan, add the ginger garlic paste and onion paste, chilli and coriander and cook until the oil separates.
5. Add the lamb, stir to coat then add the stock. Cook over low flame until done. Season and finish with garam masala, coriander and lemon juice.
6. Assemble in the bun, using boti, kebab, onions and coriander.
Tip: Leg of lamb is the best for the boti, as other cuts have connective tissue that need hours of cooking before they are edible.