Bun Kebabs recipe for Iftar, this Ramadan

Place a wok on medium heat and add ghee or clarified butter. Once the ghee begins to melt, add whole spices – cinnamon, cloves, cardamom, black peppercorns, dry red chilli, and sauté for a minute.

Once they release an aroma, add onions, garlic and ginger. Cook until the onions are translucent.

Now, add the minced mutton, chickpeas and salt to taste. Mix and cook them on medium to high heat. Once the mutton releases water, cover and cook on medium to low heat for about 8 to 10 minutes.

Keep mixing at regular intervals.

Add a little warm water till mutton and chickpeas are cooked well.

Next, add the powdered spices [garam masala recipe] and 3 tbsp fresh coriander leaves, stir well and cook for a minute. Make sure that there is no water left towards the end.

Once cooked, transfer the mutton to a bowl and allow it to cool down. Then, transfer the mixture to a grinder and blend.

Once the ground mixture is ready, almost a fine paste, add 2 tbsp freshly chopped coriander, mint leaves, and lemon juice and mix well.

Next, take a spoonful of mixture onto your palms (grease your palms with a bit of oil or water to avoid the mix from sticking) and shape them into round patties.

Heat ghee in a pan, place the kebabs and shallow fry them for about 2 to 3 minutes until they turn golden brown.

To make an omelette: Break the 3 eggs and, whisk them well, add a little butter and salt. Heat another pan slightly, add butter, and then add the whisked eggs. Cook on low flame for about 4 to 5 minutes. Once done, turn off the gas.

On the same pan, toast the buns lightly on both sides.

To assemble – Spread the mint and tamarind chutneys over the pav and place the kebab, spread chutneys again over the kebab, place the omelette, place onion rings and sprinkle some chaat masala and some freshly chopped mint and coriander leaves. Bun Kebabs are ready! Serve them hot with the two chutneys and enjoy!

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