Ingredients:

• 600 gm – minced lamb
• 300 gm – Potatoes
• 120 gm – clarified Butter
• 350 gm – Onions
• 100 gm – Yoghurt
• 40 gm – ginger-garlic paste
• 20 gm – coriander powder
• 5 gm – Red Chilli powder
• 3 gm – Turmeric powder
• 20 gm – coriander
• 4 – Green chillies
• 15 ml – Lemon juice

Method:

1. Mix the yoghurt, mince lamb, ginger-garlic paste, coriander powder, red chilly, turmeric and salt and allow it to settle down for 10 minutes.
2. Add the chopped onions to the hot clarified butter, saute till they turn golden brown in colour.
3. Reduce it to low heat and add the mince mixture and saute it for 15 minutes.
4. Add potatoes and saute till the water evaporates.
5. Then add coriander and lemon juice.
6. Divide into 11 equal portions.
7. To serve:
8. Spread the cooked mince on the phulkas.
9. Wrap the stack in a greased silver foil.
10. Place on a baking tray and bake for 8-9 minutes in the pre-heated oven.
11. Cut into wedges and serve the mint chutney.