Khad

Name: Khad
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Cuisine: Indian
Ingredients: 12 Phulka* (Thin); 4 Green Chillies; 15 ml/1 Tbs Lemon juice; 20 g/⅓ cup Coriander; Salt; 3 g/½ tsp Turmeric; 5 g/1 tsp Red Chilli powder; 20 g/4 tsp Coriander powder; 20 g/3½ tsp Garlic paste; 20 g/3½ tsp Ginger paste; 100 g/3½ oz Yoghurt; 350 g/12 oz Onions; 120 g/⅔ cup Ghee; 300 g/11 oz Potatoes; 800 g/1¾ lb Lamb Mince

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 35

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

A multi-tiered ‘cake’ of lamb mince and Phulka-a magnificent meal in itself. Khad means a hole in the ground. Originally, the ‘cake’ was baked in a hole in the ground with charcoals and hot sand providing the heat. Today, electric ovens have taken over.

Ingredients

800 g/1¾ lb Lamb Mince
300 g/11

Asia
India
Rajasthan
Main course
Gluten-free

Method

Preparation

THE VEGETABLES: Peel, wash and dice potatoes. Peel, wash and chop 100g/4 oz of onions; roughly cut the rest, put in a blender and make a rough paste. Clean, wash and chop coriander. Remove stems, wash, slit, deseed and finely chop green chillies.

THE MINCE: Whisk yoghurt in a large bowl, add the mince, the onion, ginger and garlic pastes