Bunny chow- my version

Name: Bunny chow- my version
Yield: 4-6 servings
Cuisine: American
Ingredients: 750 grams boneless lamb cubes; 2 onions finely chopped; 2 tsp ginger garlic paste; 2 bay leaf; 1 tsp garam masala powder; 1 tsp red chilli powder; 1 tsp roasted-pounded coriander seeds; 4 tbsp oil; 6 whole wheat buns; 3 tbsp vinegar; 4 dry kashmiri chillies; 1 tbsp oil; 4 garlic cloves; Salt; 1 onion chopped and deep fried; Lamb bones and left over lamb meat if any; 2 bay leaf; 2 black cardamoms crushed; 4 green cardamoms crushed; 1 tsp black pepper; 4 cloves; 1 tbsp roughly chopped ginger; Salt as required

Mona Santosh @MonaS

Mumbai! Meri Jaan ❤️

#pav
My recipe is inspired by Mumbai's popular 'Keema aloo pav' and 'Bunny chow', ...Famous street food of Durban, South Africa, where a flavourful lamb is served inside the bun/loaf halves.
Boneless lamb meat is marinated overnight and then cooked on slow flame,using its own stock.
I have added some fried potato cubes too as Mumbai's famous Keema aloo pav from an Irani restaurant was something I have been craving for! They too serve it inside the bread/bun.

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Ingredients

4-6 servings

750 gramsboneless lamb cubes
2onions finely chopped
2 tspginger garlic paste
2bay leaf
1 tspgaram masala powder
1 tspred chilli powder
1 tsproasted-pounded coriander seeds
4 tbspoil
6whole wheat buns
Marinade :
3 tbspvinegar
4dry kashmiri chillies
1 tbspoil
4garlic cloves
Salt
1onion chopped and deep fried
Stock :
Lamb bones and left over lamb meat if any
2bay leaf
2black cardamoms crushed
4green cardamoms crushed
1 tspblack pepper
4cloves
1 tbsproughly chopped ginger
Salt as required

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Steps

1

Deep fry onion until golden brown and crisp, keep aside. Similarly fry potato cubes and keep separately.
2

Soak kashmiri chillies in vinegar and half cup of water for 30 minutes. Add garlic cloves, salt, fried onion and oil. Grind it to fine paste. Marinate lamb cubes in this chilli onion paste for an hour to overnight.
3

Make stock by pressure cooking the ingredients given for stock in 4-5 cups of water. Strain the stock. Keep it warm.
4

In a pan heat up oil, add bay leaf and chopped onion, fry until they turn brown. Add ginger garlic paste fry for a while.
5

Add turmeric, chilli powder and little water. Fry till oil separates.
6

Add marinated lamb cubes, fry on high heat, let the masala coat the pieces well. Add, roasted crushed coriander seeds and garam masala powder, reduce the flame and continue frying for 15 minutes.
7

Add mutton stock, cover and simmer till its cooked well. Taste and adjust the seasoning.
8

Add potato cubes, adjust the consistency of the masala/gravy. Cook just for a few minutes after adding the potatoes.
9

Take pav, slice off 1/4 portion and hollow the rest of it. I am using whole wheat buns as it remains firm for a longer time.
10

Brush some oil inside and bake the bun bowls in a pre heated oven for 7 minutes.
11

Fill the bun bowls with prepared lamb and serve immediately.

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Cooksnaps

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Mona Santosh @MonaS

on January 04, 2020 08:51

Mumbai! Meri Jaan ❤️

Experimenting with the ingredients and using them as a flavour enhancer is something I love doing. A great energy booster- I crave to improve my skills with every new recipe that I create in my kitchen.Follow me on Instagram as m0nas_cabana