Ingredients:
- 1⁄2 kg, chicken / mutton mince
- 2 onions, medium, finely chopped
- 3 potatoes, large, boiled and mashed
- 1⁄2 tomato paste/puree
- 1 tbsp. yoghurt
- 1 tsp. ginger and garlic, chopped
- 3 green chillies, finely chopped
- 1 bunch, coriander leaves, chopped
- 12 mint leaves, chopped
- 1 tsp. garam masala powder
- 2 tsp. red chilli powder
- 1⁄2 tsp. turmeric powder
- 1 tsp. pepper, ground
- 1 tbsp. lemon juice
- salt, as per taste
- 1 tbsp. butter
- 2 tbsp. oil
Whole spices:
- 5 cloves
- 2 cinnamon sticks, small
- 8 pepper corns
- 1 star anise
Method:
Marinate the meat mince with ginger garlic paste, salt, turmeric powder, 1⁄2 tsp. ground pepper and yoghurt. Mix and keep aside for half an hour.
Boil potatoes, cool, peel skin and mash into a smooth paste (without lumps). Add butter, 1⁄2 tsp. pepper powder, salt (if you are using salted butter in the mashed potatoes, do not add salt here) and mix well.
Then, take a wok, add oil and full spices and cook marinated mince on high flame. When the meat changes colour with a strong aroma, add chopped ginger garlic and green chillies. Stir well and add chopped onions, tomato paste, red chilly powder, salt and mix well. Cover the wok and cook on low flame until the mince is cooked, without drying out all the liquid in the meat. Once cooked, add garam masala, lemon juice, coriander leaves, mint leaves mix well and keep to cool.
Take a baking dish and grease it with the butter, put 1⁄4 of mashed potato and spread it evenly. Now put the cooked mince on it and spread out evenly. Layer out the remaining mashed potatoes over the mince (Tip: Wet a steel spoon to spread the potatoes so that the potato doesn’t stick to the spoon).
Preheat the oven to 180°C, place the baking dish in and and bake till the top layer of potatoes turns light brown.
