|Minced mutton||250 Gram|
|Ginger||1 , ground|
|Green chillies||1 , chopped fine|
|Coriander leaves||1 Tablespoon, chopped fine|
|Salad oil/Olive oil||1 Teaspoon|
|Bread rolls||5 Large (Use Round Ones)|
|Tomato sauce/Green chutney/french mustard||1 Tablespoon|
|Bread crumbs||1 Tablespoon|
Grind the mince and mustard together.
Mix green chillies and coriander leaves.
Add the oil, vinegar, milk, bread crumbs and egg.
Keep uncovered for about half an hour; season with salt.
Divide into five equal sections and shape into flat cutlets.
Set aside to dry for a while.
Put the ginger, half a tablespoon ghee and water in a frying pan.
Stir over a low fire, until it cooks into a thick sauce.
Set aside the sauce, and using the same frying pan, fry the cutlets to a light brown colour.
Use very little ghee to fry these.
Pour the ginger sauce in a large pan and heat it on a moderate fire.
Add the cutlets, turning gently a few times till they absorb the sauce.
Sprinkle lemon juice.
Slit each bread roll.
Apply butter and tomato sauce, green chutney or french mustard.
Place a slice each of tomato and cucumber and a cutlet in each bread roll and serve.
The hamburger can be substituted by a potato or vegetable cutlet.