Tandoori Doner

Ingredients: 
Doner: 
1 medium onion, peeled and sliced  
1kg beef & lamb/ fat mince (ratio: 600g lean mince & 400g beef fat) 
½ cup Supreme Tandoori Masala 
1 tbsp Supreme Kasuri Methi
2 tbsp Supreme Garlic Paste 
2 tbsp Supreme Ginger Paste 
¼ cup oil 
⅓ cup yogurt 
Pinch of Supreme Red Food Colouring (optional) 
Salt to taste (if needed) 
Other ingredients: 
Warm naan 
Lettuce 
Salad 
Mint chutney 
Chilli sauce 
Chopped coriander 

Method: 
Add the onions to a food processor and process until finely chopped. In the same processor add mince, tandoori masala, kasuri methi, ginger paste, garlic paste, oil, yogurt, food colouring and salt. Process until you have a paste-like consistency. Empty the doner mix into a bowl, cover and chill in the fridge for at least 6 hours or overnight. 
Preheat the oven at 200°c
Place a large piece of parchment paper on the worktop, add ¾ cup  of doner mixture on top, then cover it with another sheet of parchment  paper. Using a rolling pin, spread the meat as thinly as you can. Starting from the bottom, roll the sheet into firm compact logs. 
Place the rolled up sheets on a baking tray and bake in the oven for 20 minutes. Remove the oven and unroll the doner, shred into small pieces then return to the oven for another 5 minutes.
Serve the doner on warm naan along with lettuce, salad, mint chutney, chilli sauce and chopped coriander.