25-Min Keema Paratha
Crispy pan-fried flatbread stuffed with spiced ground lamb. A complete Indian weeknight dinner that's faster than takeout and tastes infinitely better.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 20g
Ingredients
- 1.5 cups all-purpose flour
- ½ lb ground lamb
- 1 medium, diced yellow onion
- 1 tbsp ginger-garlic paste
- 1 tsp garam masala
- 1 small (or 1/4 tsp red pepper flakes) green chili, finely minced
- ¼ cup fresh cilantro, chopped
- ½ cup plain yogurt
Instructions
- 1
Mix flour with 0.5 tsp salt and 2 tbsp oil. Add yogurt and 2-3 tbsp water, knead into a soft dough. Rest 5 minutes.
- 2
Brown lamb in a skillet over medium-high, breaking it up as it cooks, until no pink remains, about 5 minutes.
- 3
Add diced onion, ginger-garlic paste, and green chili. Cook 2 minutes until fragrant, then stir in garam masala and cilantro.
- 4
Divide dough into 4 balls. Roll each thin on a floured surface, spread 2 tbsp filling on one half, fold and seal edges.
- 5
Heat 1 tbsp oil in the skillet over medium-high. Pan-fry each paratha 2 minutes per side until deep golden and crispy.
- 6
Serve hot with yogurt, fresh lime, and sliced onion on the side.
Tools you’ll need
- large mixing bowl
- 12-inch skillet or tawa
- rolling pin
- cutting board
- wooden spoon
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