Bun kabab

Ingredients

• 3 tbspghee
• 1onion, finely chopped, plus extra, sliced, to serve
• 500 gminced lamb
• 100 g(½ cup) tinned lentils, drained, rinsed
• 1green chilli, finely chopped, plus extra, sliced, to serve
• 2garlic cloves, finely chopped
• 1½ tspground cumin
• 5 cmpiece ginger, finely grated
• 10 cmpiece ginger, finely shredded 
• ½ tspground cinnamon
• 1egg, lightly beaten
• vegetable oil, to shallow-fry
• 4burger buns, halved
• 110 g(⅓ cup) store-bought tamarind chutney (see Note)
• sliced tomato and cucumber, to serve
• 4eggs, fried, to serve

Instructions

Chilling time 1 hour

Place 1 tbsp of ghee in a frying pan over medium heat. Add chopped onion and cook, stirring, for 6 minutes or until softened. Remove from heat and cool. Place cooked onions, lamb, lentils, chopped chilli, garlic, cumin, grated ginger and cinnamon in a food processor, season with salt and pepper and process mixture to a paste. Add egg and pulse to combine. Using damp hands, shape into 4 patties and refrigerate for 1 hour.

Heat 1 cm oil in a frying pan over medium heat until hot. Add shredded ginger and cook for 2 minutes or until crisp and golden. Remove with a slotted spoon and drain.

Heat 1 tbsp of ghee in a frying pan over medium heat. Add patties and cook for 3 minutes on each side or until just cooked through. Remove and keep warm. Wipe pan, add remaining 1 tbs ghee and cook buns for 2 minutes or until toasted. Spread bun bases with chutney, top with patties, tomato, cucumber, extra onion, fried eggs, chilli, crispy ginger and bun tops. Serve immediately.