Prep 20 m
Cook 40m


    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

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Ingredient Substitution Guide


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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