Sometimes, Indian food collides with other cultures.
(Ive done this several times, but this is my first time admitting it.)
Once hot, saute the onions.
Once onions are looking transparent-ish, add the ground beef.
While the beef is cooking, cut your tomato in half.
Set one half aside (for garnish purposes) and dice the other half.
De-seed and finely chop the small green chillies.
Chop half of the cilantro.
Add two tablespoons ginger garlic paste and the spice mix, mixing until all ingredients are evenly distributed.
Once the egg has cooked, keep the pan on very low heat.
Now begins the assembly process.
Preheat oven to 350F.
Take the casserole pan, and spread a little butter or ghee on the bottom of the pan.
Add two parathas to cover the bottom of the pan.
Dont over-do it with the meat layer.
Lay down another layer of parathas, and spread a couple tablespoons of mint chutney on top.
Add another layer of meat, smoothing and patting down as before.
Cover with a final layer of parathas, and brush with a bit of ghee/butter on top.
Put the whole thing in the oven for 10 minutes.
Now, for the raita.
Add the yogurt to a mixing bowl.
Chop the remaining cilantro, two medium green chillies, and half cucumber.
Add these to the yogurt.
Mix away, then put it in the refrigerator.
The raita is done.
Around 10 minutes in, you might notice your top layer of parathas have curled up.
Remove it from the oven and let it rest for ten minutes.
Slice and plate with a few spoonfuls of the raita, and some of the leftover veggies.
(This makes for a very pretty photo.)
This casserole, by my design, is very spicy.
My girlfriend, who has a lower heat tolerance, found it delicious and not at all too spicy.
After finishing this casserole in roughly two and a half days, I can say it was a success.
It was good the day after (and the day after that).
(This casserole was even more enjoyable the next day.
(At least I could imagine saying that on Chopped.)
