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Make Soft Spiced Lamb Keema Paratha at Home
Spiced Lamb Keema Paratha is a homemade stuffed flatbread made with soft yogurt dough and savoury lamb mince. A comforting pan-cooked meal perfect for lunch, dinner, or weekend cooking
Why You Will Love and Enjoy Spiced Lamb Keema Paratha
- The yogurt dough cooks up soft inside with lightly crisp edges.
- The lamb filling is fragrant with ginger, garlic, garam masala and herbs.
- They freeze well and reheat beautifully for quick lunches.
Crisp pan-cooked flatbread filled with spiced lamb and herbs
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Spiced Lamb Keema Paratha
- Prep Time: 15 minutes
- Rest Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 6 to 8 parathas 1x
- Category: Indian Recipes
- Method: Easy baking
- Cuisine: Indian
Description
A warm paratha stuffed with savoury lamb mince is one of those simple kitchen wins that always disappear fast. The dough is soft from yogurt, the filling is fragrant with ginger, garlic, and spices, and once it hits the hot pan, it turns beautifully golden.
Ingredients
Dough
- 2 cups Self-Rising flour
- 1 cup plain yogurt
- 1 Tbsp oil
- 1/2 tsp salt
Lamb Mince Filling
- 0.55 lb = 250 g lamb mince
- 1 medium onion, finely chopped (reserve 2 Tbsp for later)
- 4 cloves of garlic crushed
- 1 inch of ginger crushed
- 1/4 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp garam masala
- 1 tsp coriander powder
- 1/2 tsp salt (or to taste)
- 1 sprig fresh mint, finely chopped
- 2 stems of fresh coriander, finely chopped
- 1 spring onion, finely chopped
- 1 Tbsp oil
- 1 to 2 Tbsp water as needed
Instructions
Dough
- In a mixing bowl, add 2 cups Self-Rising flour, 1/2 tsp salt, 1 cup plain yogurt, and 1 Tbsp oil.
- Mix with your fingers until it comes together into a soft dough.
- If it feels sticky, sprinkle in a little extra flour, about 1 Tbsp at a time.
- Knead for about 2 to 3 minutes until smooth. It should be soft but not wet.
- Cover the bowl with a cloth or plate and let the dough rest for 15 to 20 minutes.
Lamb Mince Filling
- Heat 1 Tbsp oil in a frying pan over medium heat.
- Add most of the chopped onion (from the 1 medium onion) along with 4 crushed garlic cloves and 1-inch crushed ginger.
- Cook for about 3 to 4 minutes until fragrant and slightly softened.
- Add 250 g lamb mince and break it up with a spoon. Cook until it starts to brown.
- Stir in 1/4 tsp turmeric, 1/2 tsp paprika, 1/2 tsp garam masala, 1 tsp coriander powder, and 1/2 tsp salt.
- Lower the heat and cook gently for about 20 to 25 minutes, stirring now and then.
- If the mince starts sticking, add 1 Tbsp water at a time.
- Continue cooking until the mixture is completely cooked and fairly dry. This is important because a wet filling makes rolling tricky.
- Turn the heat off and stir in the reserved 2 Tbsp chopped onion, 1 sprig chopped mint, 2 stems chopped coriander, and 1 chopped spring onion.
- Mix well and leave uncovered until the filling cools completely.
Assembling the Parathas
- Divide the rested dough into 6 to 8 equal balls.
- Lightly flour your surface and flatten one dough ball into a small round.
- Place the dough in your palm, add 1 heaped Tbsp lamb filling, then gently pull the dough edges up and pinch to seal.
- Flatten the filled ball lightly and roll it into a round about 6 inches wide. Roll gently so the filling stays inside.
- Heat a griddle pan or thawa over medium heat.
- Place the rolled paratha onto the hot pan and cook for about 1 to 2 minutes per side.
- Brush lightly with oil if you like, and cook until golden brown spots appear on both sides.
- Repeat with the remaining dough and filling.
- Serve hot with yogurt, chutney, or even a squeeze of lemon.
Notes
Created, prepared, tried, and tested Preshana
Spiced lamb tucked inside soft homemade paratha. A skillet bread that always steals the spotlight
Spiced Lamb Keema Paratha offers a satisfying mix of soft homemade dough and richly spiced lamb. Each paratha cooks up golden in the pan with a fragrant filling that makes the kitchen smell incredible. It is the kind of hearty, comforting meal that quickly becomes a favourite for relaxed dinners and weekend cooking.
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