FOOD
SHREDDED LAMB PAO BHAJI by Komal Taneja
Preparation Time: – 20min.
Cooking Time: – 15min.
Serves: – 4
Ingredients: – 250gms. Boiled boneless shredded lamb cut into 1inch pieces, ½ cup chopped (spring onions, capsicum, carrot, bile potatoes) each, 1tbs olive oil, 1 tbs butter, 4 big burger buns (pao).
Seasoning And Sauce: – 1tsp ginger garlic paste, ½ tsp red chili flakes, 1tsp pao bahji masala, ½ tsp chat masala, 1tbs vinegar, 1tbs Soya sauce, 1tbs tomato sauce, 1tsp chili sauce, salt and black pepper to taste.
Method: –
- Cut the tops of buns and scoop out the inside, then sauté the buns in little Butter on tawa and keep aside.
- Heat oil in wok, add ginger garlic paste and stir fry the spring onions, capsicum and carrot. Satue for 3 minutes.
- Then add the potatoes and shredded lamb and cook for 2 minutes.
- Season with all the sauces and seasoning given above. Mix well and remove from fire.
- Fill the scooped out buns with the shredded lamb mixture and place the tops on it. Secure them with a snack stick or tooth pick.
- Serve hot with tomato sauce or Thai chilly dip.
Fusion Tip: – Use the stock in which you have boiled the lamb pieces in step no.3 to make the bhaji thick and tastier.
Born and brought up in Amritsar, Komal Taneja is a well-known culinary author with 31 cookery books and three coffee table books under her name. Recipes for the Kama sutra, 365 Days of Diet with Honey by Dabur Honey and Big Bee’s Secret Honey Recipes are some of her best works.
