Preparation

• In a large skillet over medium-high heat, brown the ground meat, stirring as little as possible to brown it completely, 7 to 10 minutes. Drain the meat, transfer to a plate and set aside. 

• Wipe out the skillet and return to medium-high heat. Saute the onion in the oil until translucent, about 4 minutes. Add the ginger-garlic paste and saute 1 minute. Add the garam masala, coriander, cumin and chili powder, and stir to combine. Add the tomatoes and reserved meat and mix well, making sure to break up any clumps. Simmer 2 to 3 minutes, then stir in the cilantro and ghee and remove from heat. Taste, and add salt if desired. 

• Cut pockets in the pav buns and fill each with about an ice cream scoop of meat mixture, about 1½ to 2 ounces. 

• Melt the butter in a pan over medium heat and toast the filled buns 1 minute on each side.