Keema paratha
Flakey parathas stuffed with spiced lamb mince make a meal in themselves when served alongside yoghurt, chutney or pickle for dipping.
Ingredients
For the dough
- 300g/10½oz atta or chapati flour, plus extra for dusting
- ½ tsp fine salt
- 1 tsp sunflower oil, plus extra for brushing
For the filling
- 500g/1lb 2oz lamb mince
- 5cm/2in piece cinnamon
- 2 dried bay leaves
- 2 tbsp sunflower or rapeseed oil
- 1 tsp cumin seeds
- 6 large garlic cloves, chopped
- 200g/7oz red onions, finely chopped
- 2–3 green chillies (bird’s eye or similar), chopped and seeds left in
- 1 tsp salt
- 3 tsp tomato purée
- 2 tsp dried methi (dried fenugreek leaves)
- 1 tsp turmeric
- 1 tsp dried ground pomegranate (anardana) or 2 tsp pomegranate molasses
- 2 tsp garam masala
Method
To make the dough, combine the flour and salt in a large bowl. Gradually pour in 200ml/7fl oz water and mix until it comes together into a dough. Knead in the bowl until smooth and elastic. Use the oil to grease a large clean bowl and the surface of the dough. Cover with a clean tea towel and leave to rest in the fridge for 1 hour while you make the filling.
To make the filling, add the lamb mince, cinnamon stick and bay leaves to a large saucepan. Cover with water and cook over a high heat for 10 minutes. Drain and set aside.
Heat the oil over a medium heat in a large saucepan. Once hot, add the cumin seeds and, as soon as they start to pop, add the garlic and then the onions and cook for 4 minutes. Add the green chillies and salt and cook for a further 4 minutes. Add the tomato purée, methi, turmeric, anardana and garam masala. Mix well and cook for a few minutes. Lower the heat, remove the cinnamon and bay leaves from the mince mixture and add the mince to the onion mixture, cooking for another 4–5 minutes, stirring occasionally to avoid it sticking to the pan. Remove from the heat and leave to cool before making the parathas.
Divide the dough into 16 equally-sized balls. Sprinkle the work surface with flour and roll two dough balls into discs each around 10cm/4in diameter and 3mm thick. Top one of the discs with 2 tablespoons of the lamb mixture and place the other dough disc on top. Seal the edges by pinching the dough with your fingers, sprinkle with more flour and roll the filled paratha into a disc around 15cm/6in in diameter and 2mm thick. Repeat with the remaining dough balls to create 8 parathas.
Heat a frying pan over a medium heat and dry-fry the parathas, one at a time, for 1 minute on each side until small blisters form on the surface. Brush with oil, flip over, brush the other side and cook until both sides are crisp. Remove from the pan, keep warm and repeat with the other parathas. Serve warm.