Gosht Aur Murgi ke Shami Kabab and Bun Kabab Recipe

 

I was recently hooked to this culinary adventure series on Youtube posted by National masalas and had to give bun kabab a try. Bun kabab is a famous street food sold across Pakistan. 

The burger is constructed with a meat patty made out of lentils and spices which had traditional garam masala flavors tasted very different from a regular burger. 

The combination of different flavors specially mint chutney, dal and meat shami, eggs, and capsicum packed in side the bun was truly a work of art. People who enjoy hard core Indian and Pakistani food will vouch for these bun kababs.

Ingredients:

To prepare Shami Kabab:

300 Grams Mutton Mince

200 Grams Chicken Mince

1/2 Cup Split Chick Peas

5 to 6 Red Chilies

2 Tbsp Ginger and Garlic Paste

1 Tbsp Cumin Powder

1/2 Tsp Turmeric Powder

1 Tbsp Coriander Powder

1 1/2 Tbsp Garam Masala Powder

1 Tbsp Pepper Powder

1/2 Tsp Fennel Seeds

4 Cloves

2 Strands Mace

2 Inch Sticks Cinnamon

1 Large Onion (Chopped)

3 Green Chilies(Chopped)

Fist Full of Mint and Coriander (washed and chopped)

Salt as per taste

To Prepare Bun Kabab:

1 Large Onion Sliced

1 Large Capsicum Sliced

4 Store Bought Burger Buns

4 Eggs

Mayonnaise optional

Oil, Salt and Pepper powder as required.

To Prepare Mint and Coriander Chutney:

1 Bunch Mint leaves(picked and washed)

1/2 Bunch Coriander leaves(picked and washed)

4 Pods Garlic

1/2 Tbsp Cumin

1/2 Tbsp Pepper Corns

2 Green Chilies

Salt as per taste

Mint Chutney Recipe: Separate the mint and coriander leaves from the stems. Wash the leaves thrice or until there is no mud residue in the water. Allow the washed leaves to sit in a colander for a minute and add to a mixer jar with the rest of the ingredients given for mint chutney add salt and a splash of water grind to form a smooth paste reserve in a bowl. 

Shami Kabab Recipe: Place a pressure cooker on medium flame add 2 tbsp oil, chopped onions and chilies fry till the onions turn transparent. Once the onion turns transparent add ginger and garlic paste, red chilies, and rest of the masalas fry for a minute. Add chopped coriander and mint fry a bit add the mutton mince and chicen mince fry for a minute on low flame.

Once the meat starts to release moisture add the soaked dhal salt and cup of water cover and pressure cook for 2 whistles. After 2 whistles check if the meat and dhal are cooked if there is excess moisture place the cooker on the stove...on high flame allow the moisture to evaporate completely from the meat.

Allow the meat to cool a bit. Add the meat along with spices to a mixer jar and grind to a coarse paste. Using a cookie cutter add the mince inside the cookie cutter and form equal size patties we can prepare these meat patty ahead of time a freeze to prepare later. 

Heat a tawa on medium flame add 1 tbsp oil gently place the patty on tawa and fry on medium flame. Once the patty turns golden brown on both sides its ready to be served hot with chutney.

Bun Kabab Recipe: Heat a pan on medium flame with 1 tbsp oil add the sliced capsicum and onion. Add salt and pepper powder fry the onion and capsicum until the onions turn transparent remove from flame and reserve in a bowl. We can prepare the capsicum and onion ahead of time and store it in a air tight container in the fridge until use.

Whisk the eggs add salt as per taste. Heat a pan on low flame with 1 tbsp oil pour the eggs in the pan and start preparing omelets sprinkle pepper powder to the omelets cut into ribbon size strips and reserve.

Cut the buns in half toast on low flame apply mayo and chutney on the buns place a generous portion of fried onion and eggs top with kabab and serve with french fries on the side...Enjoy...:)