Simple Way to Prepare Favorite Bunny chow- my version
Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Easiest Way to Prepare Quick Bunny chow- my version. One of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Bunny chow- my version, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bunny chow- my version delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Bunny chow- my version is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few components. You can have Bunny chow- my version using 25 ingredients and 11 steps. Here is how you cook that.
#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.
Ingredients and spices that need to be Take to make Bunny chow- my version:
- 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
- Marinade :
- 3 tbsp vinegar
- 4 dry kashmiri chillies
- 1 tbsp oil
- 4 garlic cloves
- Salt
- 1 onion chopped and deep fried
- Stock :
- 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
Instructions to make Bunny chow- my version
- Deep fry onion until golden brown and crisp, keep aside. Similarly fry potato cubes and keep separately.
- 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.
- Make stock by pressure cooking the ingredients given for stock in 4-5 cups of water. Strain the stock. Keep it warm.
- 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.
- Add turmeric, chilli powder and little water. Fry till oil separates.
- 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.
- Add mutton stock, cover and simmer till its cooked well. Taste and adjust the seasoning.
- Add potato cubes, adjust the consistency of the masala/gravy. Cook just for a few minutes after adding the potatoes.
- 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.
- Brush some oil inside and bake the bun bowls in a pre heated oven for 7 minutes.
- Fill the bun bowls with prepared lamb and serve immediately.
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So that's going to wrap this up for this special food Recipe of Any-night-of-the-week Bunny chow- my version. Thank you very much for your time. I'm sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!