20-Min Lamb Keema Paratha
Spiced ground lamb cooked into a fragrant filling, stuffed into buttery flatbread and pan-fried until golden. A weeknight spin on the Indian classic that skips the long knead and rise.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 4 pieces store-bought paratha or flatbread dough
- 250 g ground lamb
- 1 small onion, finely diced
- 1 tbsp ginger-garlic paste
- 1 tsp garam masala
- 1 whole green chili, minced
- ¼ cup cilantro, chopped
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high heat until it shimmers, ~1 minute.
- 2
Add diced onion and cook, stirring, until softened and fragrant, ~2 minutes.
- 3
Add ginger-garlic paste and minced chili, stir for 30 seconds until the smell hits.
- 4
Add ground lamb, break it up with a spoon, and cook until no pink remains, ~5 minutes.
- 5
Stir in garam masala and cilantro, then remove from heat and let cool slightly, ~2 minutes.
- 6
Divide the lamb filling among the paratha pieces, spreading it on one half of each; fold over.
- 7
Wipe the skillet clean, add 1 tbsp butter over medium-high heat, and pan-fry stuffed paratha until golden and crispy, ~2 min per side.
- 8
Serve hot with yogurt and fresh lime wedges.
Tools you’ll need
- 12-inch skillet
- spoon for stirring and breaking up meat
- cutting board
- knife
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