Recipe courtesy of Maneet Chauhan
Goat Lukhmi with Mango Mint Chutney
Getting reviews...
- Level: Advanced
- Total: 2 hr 10 min (includes cooling and chilling time)
- Active: 1 hr 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 645
- Total Fat
- 40 g
- Saturated Fat
- 18 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 7 g
- Sugar
- 16 g
- Protein
- 19 g
- Cholesterol
- 98 mg
- Sodium
- 803 mg
- Level: Advanced
- Total: 2 hr 10 min (includes cooling and chilling time)
- Active: 1 hr 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 645
- Total Fat
- 40 g
- Saturated Fat
- 18 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 7 g
- Sugar
- 16 g
- Protein
- 19 g
- Cholesterol
- 98 mg
- Sodium
- 803 mg
Ingredients
Filling:
Mango Mint Chutney:
Lukhmi:
Directions
Special equipment:
a mortar and pestle; a deep-fryer or deep-fry thermometer- 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.
