GOAT LUKHMI WITH MANGO MINT CHUTNEY

Goat Lukhmi with Mango Mint Chutney image

Provided by Maneet Chauhan

Time 2h10m

Yield 4 servings

Number Of Ingredients 22

Ingredients

2 cloves garlic
One 1-inch piece ginger, peeled
8 ounces minced goat meat
2 tablespoons fresh cilantro leaves, finely chopped
2 tablespoons shan seekh kebab masala
1 tablespoon cayenne pepper
1/4 teaspoon turmeric powder
1 red onion, chopped
Kosher salt
2 to 3 tablespoons vegetable oil, plus more for deep-frying
2 tablespoons lemon juice
2 cups packed fresh cilantro sprigs, plus leaves for garnish
1 cup packed fresh mint leaves, plus more for garnish
1 mango, peeled and roughly chopped (you can use frozen mango, thawed), plus some minced for garnish
One 1-inch piece ginger, peeled
1 serrano chile, trimmed and seeded
1 tablespoon fresh lime juice
1 teaspoon sugar
3/4 teaspoon kosher salt, or to taste
10 to 12 sheets phyllo pastry (extra just in case some pieces tear)
1/2 cup melted ghee
2 tablespoons pomegranate seeds, for garnish

Steps:

For the filling: Add the garlic and ginger to a mortar and pestle and grind until a paste forms. (Make sure your yield is 1 tablespoon when combined.)
Mix the goat mince with the ginger-garlic paste, cilantro, seekh kebab masala, cayenne, turmeric powder and red onion in a large bowl, then sprinkle with salt and mix until thoroughly combined. Let sit for 5 to 10 minutes.
Turn the heat under a large Dutch oven to medium and add the vegetable oil. Once heated, add the marinated meat and saute until completely cooked through, 3 to 4 minutes.
Remove to a sheet tray. Set aside and allow to come to room temperature before cooling completely in the refrigerator for 20 minutes.
Add lemon juice just to this mixture just before you start filling.
For the mango mint chutney: Add the cilantro, mint, mango, ginger, serrano, lime juice, sugar, salt and 1/3 cup water to a blender and puree until thoroughly combined. Taste and adjust the seasoning as needed. Set aside until ready to serve.
For the lukhmi: Heat the vegetable oil in a deep-fryer or 3 inches oil in a large heavy-bottomed pot to 350 degrees F. Line a sheet tray with a wire rack.
Place 1 layer of phyllo on a work surface with the shorter side facing you, and brush the left half of the sheet with ghee. Fold the unbrushed side of the phyllo onto the ghee-brushed side and evenly press to seal.
Place a small amount of filling (about 1/3 cup) at one corner. Press the edges of the lukhmi with your fingers to ensure it is tightly sealed into a triangle. Continue folding the triangle over and up the phyllo until the entire sheet of phyllo has been used and the piece is a tightly-formed triangle. Place seam-side down on a baking sheet and cover with a damp towel while you repeat with the remaining filling and phyllo.
Slowly drop down the lukhmi, one after the other, into the preheated oil. Fry in batches until golden brown, 2 to 3 minutes per side. Remove to the prepared wire rack.
Scatter the pomegranate seeds, cilantro, mint and mango pieces on a serving platter. Top with the lukhmi. Serve hot with the chutney.