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Keema Paratha (flatbread stuffed with lamb mince)

A favourite dish for my dear friend, Nikesh Shukla: perfect as part of a feast, or two to three make for a filling standalone meal.


Makes 10 paratha


For the paratha

300g chapati flour extra, for dusting

180–200ml water 

oil or ghee, for frying the parathas 

For the lamb filling

1 tsp cumin seeds

40ml sunflower oil

30g fresh ginger, peeled and grated 

15 large garlic cloves, peeled and finely chopped 

3 medium white onion, peeled and finely chopped  

2–3 green chillies, chopped 

½ 400g tin Mutti chopped tomatoes 

1 tsp salt 

1 tsp turmeric 

2 tsp garam masala 

1 tsp anardana powder

2 tsp kasturi methi 

500g lamb mince 

To make the dough, add the flour in a large bowl, slowly pour in the water and mix everything with your hands until it comes together into a dough. Depending on the brand of flour you use, you may need more or less water than the recipe states. Combine the dough until it forms into a ball. Cover the bowl with a tea towel and set aside for 10 minutes.

Heat a heavy-based frying pan over a medium heat. Once hot, add the cumin seeds and as soon as they begin to release their aroma, add the sunflower oil. Add the ginger and garlic, stir, then immediately add the chopped onions and chillies and a little of the salt and cook over a high heat for 10 minutes, stirring continuously. Add the chopped tomatoes and the remaining salt and cook for 3–4 minutes. Add all of the remaining spices and cook for 2 minutes more. Add the lamb mince, stirring well to thoroughly break it up, lower the heat, cover the pan with a lid and cook for 10–12 minutes, stirring occasionally. 

While the lamb is cooking return to your proved dough. Knead it for a couple of minutes and then divide the dough into 20 equal-sized balls. Dust your work surface with flour, roll two balls into discs 2mm thick. Place 2 tablespoons of the cooled filling into the middle of one of the discs and spread it out across the majority of the surface. Place the other rolled flatbread on top, then pinch the edges together with your fingers to seal so that the filling doesn’t come out. Sprinkle over more flour and carefully roll again to flatten the discs a little further. Repeat with the remaining flatbreads until you have 10 paratha.

Heat a heavy-based frying pan over a medium heat. Once hot, dry fry the paratha on both sides until blisters form on the surface. Brush the top with oil then flip over, and fry for 1–2 minutes, then brush the top with oil, flip and repeat.


Serve with yoghurt and the Indian pickles of your choice.


< Baingan Bartha

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