1. First thing to do for making khad is to mix the yogurt, mince lamb, ginger and garlic paste, red chilli, coriander powder, turmeric, and salt according to the taste.
2. Keep it seperately for minimum of ten minutes.
3. Meanwhile, add the chopped onions to hot clarified butter.
4. Saute them. Make sure it turns golden brown.
5. Bring down the flame to low heat.
6. To it add the mince mixture.
7. Saute it for another fifteen minutes.
8. Next, add potatoes to it and saute till the water evaporates.
9. Add to the preparation coriander and lemon juice.
10. Divide it into eleven equal portions.
11. Only the finishing is left.
12. For that first spread one portion of cooked mince on a phulka.
13. Keep one more phulka on it and do the same for the remaining mince.
14. Once this is done, wrap the stack in a greased silver foil.
15. Bake them for eight to nine minutes.
16. After it is baked, cut into wedges and serve.

Preparation Time: 35 minutes

Cooking Time: 30 minutes

Serves: 4 persons

Shelflife: Best Fresh

Serving Suggestion: Serve hot with kababs.

Note: Make sure that kheema is cooked well before preparing it like pie.

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