Keema Paratha with Dal & Jeera Rice
Spiced ground lamb stuffed into flaky pan-fried flatbread, served with creamy tomato dal and fragrant rice. A complete weeknight Indian dinner in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 720
- Protein
- 28g
Ingredients
- ½ lb ground lamb
- 1.5 cups all-purpose flour
- 1 tsp garam masala
- 1 can (14 oz) canned crushed tomatoes
- 1 cup basmati rice
- 3 tbsp heavy cream or yogurt
Instructions
- 1
Brown ground lamb in a large skillet over medium-high heat, breaking apart with a spoon, ~4 minutes. Drain excess fat, stir in garam masala.
- 2
Mix flour with 0.5 tsp salt and 3 tbsp water until a soft dough forms. Divide into 4 balls, flatten each, fill with lamb, fold sealed, and flatten again.
- 3
Pan-fry parathas in the same skillet over medium heat, 2–3 minutes per side until golden. Set aside.
- 4
In the same pan, add crushed tomatoes, 0.5 cup water, and a pinch of salt. Simmer 3 minutes, then stir in cream until silky.
- 5
Meanwhile, boil rice in salted water until tender, ~12 minutes. Drain and toast with 0.5 tsp cumin seeds in a small pan.
- 6
Plate paratha, dal, and jeera rice together. Serve hot.
Tools you’ll need
- 12-inch skillet
- small pot for rice
- spoon
- cutting board
- small pan for toasting cumin
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