• Prep Time 10-15 minutes
  • Cook Time 20-25 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Masaledar mutton keema stuffed into scooped out buns.


  • Bhuna masala – 100 grams
  • Mutton keema – 1 cup
  • Buns – 4 no
  • Oil – 2 tbsp
  • Ginger garlic paste – 1 tbsp
  • Green chilli, finely chopped – 1 no
  • Red chilli powder – 1/2 tsp
  • Cumin powder – 1/4 tsp
  • Coriander powder – 1 tsp
  • Garam masala powder – 1/2 tsp
  • Finely chopped mint leaves + for garnishing – 2 tbsp
  • Salt – to taste
  • Juice of 1 lemon wedge
  • Eggs – 4



  1. Mix keema in 1/2 cup water and keep aside.
  2. Heat 1 tbsp oil in a non stick pan. Add ginger garlic paste and sauté for 1-2 minutes.
  3. Add green chilli, keema and mix well. Add red chilli powder, cumin powder, coriander powder, garam masala powder, bhuna masala and mix well.
  4. Add mint leaves, salt and lemon juice and mix.
  5. Switch off the heat, transfer the keema mixture into a bowl and keep aside.
  6. Heat the remaining oil in a non stick pan.
  7. Slice the upper layer of the buns and scoop a little from the inside. Place the buns in the pan. Break 1 egg in each bun. Top it with the mutton keema. Cook further in the pan for 2-3 minutes till the base is toasted and the egg is cooked.
  8. Transfer into a serving plate, garnish with a mint leaf and serve.


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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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