Goat Lukhmi with Mango Mint Chutney
- Level: Advanced
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 645
- Total Fat
- 40
- Saturated Fat
- 18
- Carbohydrates
- 57
- Dietary Fiber
- 7
- Sugar
- 16
- Protein
- 19
- Cholesterol
- 98
- Sodium
- 803
- Total: 2 hr 10 min (includes cooling and chilling time)
- Active: 1 hr 5 min
Ingredients
Filling:
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
Mango Mint Chutney:
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
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
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.