20-Min Keema Paratha with Yogurt & Pickle
Spiced lamb-stuffed flatbread cooked in a skillet, served with cooling yogurt, tangy pickle, fresh cucumbers, and onions. A complete, aromatic dinner straight from one pan.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- ½ lb ground lamb
- 1.5 cups all-purpose flour
- ½ medium onion, finely diced
- 1 tbsp ginger-garlic paste
- ½ tsp garam masala
- ½ cup plain yogurt
- 1 set cucumber, sliced; red onion, sliced; lime wedges; pickle
Instructions
- 1
Brown ground lamb in a skillet over medium-high heat, breaking it up as it cooks, until no pink remains, about 5 minutes.
- 2
Stir in diced onion, ginger-garlic paste, and garam masala; cook until fragrant, about 1 minute. Set filling aside.
- 3
Mix flour with water and salt to form a soft dough; knead 1 minute, then let rest while filling cools slightly.
- 4
Divide dough into 2 balls, roll each into a 6-inch circle, spoon half the lamb filling onto one half, fold over, and seal edges.
- 5
Pan-fry each paratha in the same skillet over medium heat until golden and crispy on both sides, about 3 minutes per side.
- 6
Plate parathas, dollop yogurt and pickle alongside, add cucumber and onion slices, and serve with a lime wedge.
Tools you’ll need
- 10-inch skillet
- cutting board
- knife
- mixing bowl
- spoon or spatula
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