Keema paratha

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