Maneet recreates her preferred youth treat with phyllo pastry and sets it with a chutney that's breaking with mango and mint!
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Goat Lukhmi with Mango Mint Chutney
RECIPE COURTESY OF MANEET CHAUHAN
Level: Advanced
Overall: 2 hr 10 minutes (includes cooling and chilling time).
Active: 1 hr 5 minutes.
Yield: 4 servings.

Components.

Filling:.

2 cloves garlic.
One 1-inch piece ginger, peeled.
8 ounces minced goat meat.
2 tablespoons fresh cilantro leaves, carefully 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.

Mango Mint Chutney:.

2 cups packed fresh cilantro sprigs, plus leaves for garnish.
1 cup loaded fresh mint leaves, plus more for garnish.
1 mango, peeled and roughly chopped (you can use frozen mango, defrosted), plus some minced for garnish.
One 1-inch piece ginger, peeled.
1 serrano chile, cut and seeded.
1 tablespoon fresh lime juice.
1 teaspoon sugar.
3/4 teaspoon kosher salt, or to taste.

Lukhmi:.

10 to 12 sheets phyllo pastry (extra just in case some pieces tear).
1/2 cup melted ghee.
2 tablespoons pomegranate seeds, for garnish.

Instructions.

For the filling: Add the garlic and ginger to a mortar and pestle and grind until a paste types. (Make certain 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 spray with salt and mix until thoroughly combined. Let sit for 5 to 10 minutes.

Turn the heat under a big Dutch oven to medium and include the vegetable oil. Once heated up, include the marinated meat and saute until completely prepared through, 3 to 4 minutes.

Remove to a sheet tray. Reserve and permit to come to space temperature level before cooling totally in the refrigerator for 20 minutes.

Add lemon juice simply to this mix just before you begin 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 till completely integrated. Taste and adjust the flavoring as needed. Reserve up until prepared to serve.

For the lukhmi: Heat the vegetable oil in a deep-fryer or 3 inches oil in a big heavy-bottomed pot to 350 degrees F. Line a sheet tray with a wire rack.

Place 1 layer of phyllo on a work surface area with the much 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 equally press to seal.

Place a percentage of filling (about 1/3 cup) at one corner. Press the edges of the lukhmi with your fingers to guarantee it is securely sealed into a triangle. Continue folding the triangle over and up the phyllo till the whole sheet of phyllo has been used and the piece is a tightly-formed triangle. Location seam-side down on a baking sheet and cover with a wet 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 up until golden brown, 2 to 3 minutes per side. Eliminate 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.

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Maneet Chauhan's Goat Lukhmi with Mango Mint Chutney|Person's Cattle ranch Kitchen area|Food Network.