Keema paratha
Parathas (flatbreads) stuffed with well-seasoned minced lamb, served with a tangy dip
| PREP TIME | 20 m |
|---|---|
| COOK TIME | 40m |
| SERVES | 4 |
3 tbsp ghee
4 tsp cumin seeds
250gm onion, finely chopped
50gm garlic, chopped
30gm each, finely chopped green chillies and ginger
1 tbsp each, coriander and turmeric powders
2 tsp cinnamon powder
A pinch of clove powder
4 tsp red chilli flakes
4 tsp garam masala
800gm lamb mince
Salt, to taste
40gm coriander leaves, chopped
200gm wheat flour, to make dough
Sunflower oil, for frying
1. Heat ghee in a deep frying pan. Add cumin, onion, garlic, green chilli and ginger and sauté over a medium heat for 2 minutes. Add turmeric, coriander, cinnamon and clove powders, red chilli flakes, garam masala and sauté for 2 minutes. Now add lamb and mix well.
2. Cover and cook over a low heat for 10 minutes until mince is cooked. Season with salt and then add coriander leaves and stir for 2 mins. Take pan off heat and set aside to cool.
3. Knead flour with some water and salt to form a pliable dough. Divide into eight portions. Roll out each portion to a medium disc. This is the paratha.
4. Place a portion of mince at the centre of each paratha, bring up edges to seal and roll out again to a medium-sized disc. Cook stuffed parathas in an oiled hot frying pan until golden brown on both sides.
Recipe courtesy: Chor Bazaar Restaurant, Ibn Battuta Gate Hotel, Dubai
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