1. Mix the yoghurt, mince lamb, ginger-garlic paste, coriander powder, red chilli, turmeric and salt and keep it for 10 minutes.
2. Add the chopped onions to the hot clarified butter, saute till they turn a golden brown.
3. Reduce to low heat and add the mince mixture and saut� it for 15 minutes.
4. Add the potatoes and saute till water evaporates.
5. Add coriander and lemon juice. Divide into 11 equal portions.

For Finishing:

1. Spread the one portion of cooked mince on a phulka.
2. Place the second phulka on the mince and like wise the remaining.
3. Wrap the stack in a greased silver foil.
4. Place on a baking tray and bake for 8-9 minutes in the pre-heated oven.
5. Cut into wedges and serve the mint chutney.