Keema Paratha
Spiced minced lamb sealed in crisp layers.
A dry, deeply spiced lamb keema cooked until every bit of moisture is gone, then sealed into dough and crisped on the tawa. A dhaba classic from Lahore to Old Delhi.
- Prep
- 30 min
- Cook
- 35 min
- Serves
- 5
- Level
- Committed
Ingredients
Makes 5 parathas
- 250 g (2 cups) whole wheat atta, plus extra for dusting
- 1/2 tsp fine salt
- 1 tbsp ghee or neutral oil, for the dough
- about 160 ml (2/3 cup) lukewarm water
- 300 g minced lamb or beef
- 1 small onion, very finely chopped
- 1 tsp ginger-garlic paste
- 1 green chili, chopped
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp garam masala
- 1/2 tsp red chili powder
- 3/4 tsp salt
- 2 tbsp chopped coriander and mint
- 1 tbsp oil, plus 3 tbsp ghee for cooking
Method
Tap a step to mark it done.
Tawa tips
- Ground meat must reach 71°C (160°F). Check before cooling; the tawa time alone will not make undercooked filling safe.
- Refrigerate leftover filling within 2 hours and use within 2 days.
- Pulse cooked keema briefly in a grinder for a finer filling that rolls more evenly.
