Bun Chapli

INGREDIENTS

Lamb chunk 500 gm

Lamb fat 80 gm

Ginger 15 gm

Garlic 20 gm

Mint leaves 10 gm

Coriander roots 10 gm

Processed cheese 50 gm

Salt 10 gm

Green chilli 10 gm

Brown Onion 20 gm

Cumin powder 10 gm

Fennel powder 8 gm

Deggi mirch powder 5 gm

Garam masala 5 gm

Black pepper 5 gm

Anardana powder 5 gm

Soft Bun (Medium Size) 8 gm

Goat cheese 40 gm

Wild Arugula 40 gm

Butter 20 gm

Tomato 1 whole

Onion Chutney

Onion 120 gm

Beetroot 60 gm

Cumin powder 10 gm

Deggi mirch powder 10 gm

Ginger 20 gm

Amchur powder 5 gm

Black salt 5 gm

Method

Mince the lamb chunks, ginger, garlic, coriander roots together in a minced machine. Chop the brown onions and add to minced lamb followed by grated and processed – cheese, chopped green chilli, salt, fennel powder, cumin powder, anardana powder, garam masala, chopped mint leaves and deggi mirch powder. Rub the mixture with the help of your palm and make a patty out of this mixture without giving it a defined shape. Start searing the patty after adding a slice of tomato to one side of it. Cut the buns, apply soft butter and grill them. Spread mint chutney on the bun and place the cooked patty first, then the arugula leaves and crumbled goat cheese. Then place the other bun on top. Onion chutney

Add oil in a hot pan, cook sliced onions, ginger, chopped beetroot and sauté until it becomes soft. Add cumin, deggi mirch, amchur powder and black salt, sauté for another 10 minutes. Puree the mixture and serve cold with the bun chapli.

(Courtesy: Chef Gagandeep Sawhney, Monsoon menu at Mister Chai, Shangri-La's - Eros Hotel, New Delhi)