Bun Kebab

Name: Bun Kebab
Prep time: 5 s
Cook time: 30 s
Total time: 35 s
Yield: 6
Ingredients: 500 grams Chickpeas (garbanzo beans bengal gram) mature seeds raw; 250 grams Beef New Zealand imported cube roll separable lean and fat raw; 30 grams Ginger root raw; 7 Units Garlic raw; 1 Unit Onions raw; 1 1/2 teaspoon Salt table; 1 teaspoon Spices chili powder; 1 1/2 teaspoon Spices cumin seed; 1 teaspoon Spices pepper black; 6 Units Spices cloves ground; 1 Unit Spices bay leaf; 10 Units Peppers hot chili green raw; 500 grams Beverages water tap well; 1 cup Spearmint fresh; 1 cup Coriander (cilantro) leaves raw; 6 Units Garlic raw; 7 Units Peppers chili green canned; 1/2 cup Tamarinds raw; 1 tablespoon Spices cumin seed; 1/2 teaspoon Salt table; 1 tablespoon Spices chili powder; 6 servings PEPPERIDGE FARM Hamburger Buns w/Sesame; 6 Units Egg whole raw fresh; 100 grams Onions raw; 50 grams Oil canola

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35'

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Not included in this recipe

Treenut

Peanuts

Fish

Crustaceans

Servings

- 6 +

500 grams Chickpeas (garbanzo beans, bengal gram), mature seeds, raw

Chickpeas (garbanzo beans, bengal gram), mature seeds, raw

250 grams Beef, New Zealand, imported, cube roll, separable lean and fat, raw

Beef, New Zealand, imported, cube roll, separable lean and fat, raw

30 grams Ginger root, raw

Ginger root, raw

7 Units Garlic, raw

Garlic, raw

1 Unit Onions, raw

Onions, raw

1 1/2 teaspoon Salt, table

Salt, table

1 teaspoon Spices, chili powder

Spices, chili powder

1 1/2 teaspoon Spices, cumin seed

Spices, cumin seed

1 teaspoon Spices, pepper, black

Spices, pepper, black

6 Units Spices, cloves, ground

Spices, cloves, ground

1 Unit Spices, bay leaf

Spices, bay leaf

10 Units Peppers, hot chili, green, raw

Peppers, hot chili, green, raw

500 grams Beverages, water, tap, well

Beverages, water, tap, well

1 cup Spearmint, fresh

Spearmint, fresh

1 cup Coriander (cilantro) leaves, raw

Coriander (cilantro) leaves, raw

6 Units Garlic, raw

Garlic, raw

7 Units Peppers, chili, green, canned

Peppers, chili, green, canned

1/2 cup Tamarinds, raw

Tamarinds, raw

1 tablespoon Spices, cumin seed

Spices, cumin seed

1/2 teaspoon Salt, table

Salt, table

1 tablespoon Spices, chili powder

Spices, chili powder

6 servings PEPPERIDGE FARM, Hamburger Buns w/Sesame

PEPPERIDGE FARM, Hamburger Buns w/Sesame

6 Units Egg, whole, raw, fresh

Egg, whole, raw, fresh

100 grams Onions, raw

Onions, raw

50 grams Oil, canola

Oil, canola

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Instructions

Step by step

1 of 3

20'

Step 1

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In a pot, add in all the ingredients (Chana Daal (Split Bengal Gram) 500 gms
Beef cubes 250 gms
Ginger piece 1 inch
Garlic bulbs 7-9
Onion sliced 1
Salt 1.5 tsp
Red Chili Powder 1 tsp
Cumin Powder 1.5 tsp
Black peppers 1 tsp
Cloves 6-7
Cinnamon stick 1-2
Bay leaf 1-2
Button Chilies 10-11
Water 500ml
) and cook on low heat (for about 2 hrs) until the lentil and meat is tenderized.
Dry out any excess water in the pot by cooking the mixture on high heat and constantly stirring it.
Grind the mixture in food processor, if needed
Make patties, keep aside

2 of 3

Step 2

Check

3 of 3

10'

Step 3

Check

Beat the egg whites until they’re fluffy, add in the egg yolks and mix.
Coat the patties with beaten eggs mixture and shallow fry them.
Take out the fried patties and in the same pan (after cleaning it roughly), toast the buns from inside with some butter/oil.
Slather generous amount of green tamarind chutney on both inner sides of the toasted bun.
Put fried egg
Followed by fried patty
Finish off with loads of onions and seal the buns together.
Toast the outer sides of bun from both sides a bit.
Serve with Green Tamarind Chutney