Keema Paratha

Keema Paratha

Keema Paratha

Ingredients

• 60g ghee
• 20g cumin seeds
• 250g onion, (finely chopped)
• 50g garlic, (chopped)
• 30g each, green chillies and ginger, (finely chopped)
• 15g each, coriander and turmeric powders
• 10g cinnamon powder
• 2g clove powder
• 20g red chilli flakes
• 20g garam masala
• 800g lamb mince 
• Salt, to taste
• 40g coriander leaves, (chopped)
• 200g wheat flour, to make dough 
• Sunflower oil, for frying

Method

1. Heat ghee in a deep frying pan.
2. Add cumin, onion, garlic, green chilli and ginger and saute over a medium heat for two minutes.
3. Add turmeric, coriander, cinnamon and clove powder, red chilli flakes, garam masala and saute for another two minutes. 
4. Now add lamb mince and mix well. Cover and cook over a low heat for 10 minutes until mince is cooked.
5. Season with salt and then add coriander leaves and stir for two minutes. 
6. Take pan off the heat and set aside to cool. 
7. Knead flour with some water and salt to form dough. Divide into eight portions.
8. Roll out each portion to a medium disc to make paratha.
9. Place a portion of mince at the center of each paratha, bring up edges to seal and roll out again to a medium-sized disc. 
10. Cook stuffed parathas in an oiled hot frying pan until golden brown on both sides.