Goat Lukhmi with Mango Mint Chutney

Ingredients

• 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
• 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
• 10 to 12 sheets phyllo pastry (extra just in case some pieces tear)
• 1/2 cup melted ghee
• 2 tablespoons pomegranate seeds, for garnish

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