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Preparation Time : 30
Cook Time : 40
Total Time : 70
Pav buns 12-16
Mutton mince 500 gm
Ginger garlic paste 1 tbsp
Red chilli powder 1 tbsp
Green chillies whole 3
Salt 1 tbsp
Turmeric 1/2 tsp
Cubeb pepper powder 1 tsp
Yoghurt 200 gm
Onions sliced and deep fried 2 cups
Garam masala powder 1 tsp
Cashewnut paste 2-3 tbsp
Coriander leaves chopped 3 tbsp
Pure desi ghee 1 tbsp
Caraway seeds 1 tsp
Butter 2 tbsp
In a wide pan, heat some butter and warm up the pav buns until done.
Keep them aside for later use.
Heat oil in a kadai and deep fry the sliced onions just as we do for biryanis.
In a bowl, add washed mutton mince at first.
Followed by all the ingredients mentioned along with the yoghurt.
Mix well and keep it covered for 30 minutes for a perfect marination.
In a cooking pot,add this marinated mutton mince.
Also add the fried and crushed onions followed by the chopped coriander and 2 tbsp of oil from the kadai in which the onions were fried.
Cover and allow it to simmer until done. Do not open the lid at frequent intervals since it is a process of slow cooking (dum) method.
After about 30-35 minutes, it is almost done. Garnish with chopped coriander and a tablespoon of pure desi ghee.
Serve it hot squeezed with some lemon juice and onion rings with the buttered pav buns. Enjoy!
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