Lamb Keema Paratha With Spiced Yogurt Recipe

About this recipe

A hearty, flavor-packed dinner featuring succulent lamb keema stuffed into flaky parathas, served with a cooling spiced yogurt for balance. Perfect for those seeking a comforting yet protein-rich meal.

Ingredients

• - Milky Mist Skyr Plain Yogurt
• 500 Gms Buckwheat Flour
• - Onion
• 250g Garlic
• 250g Ginger
• 250g Green Chilli
• 100g Garam Masala
• 100 g Coriander Powder
• 20 g Turmeric Powder
• - Red Chilli
• 10G Salt
• 250g Coriander
• 50 g Cumin Powder
• 200 g Black Salt
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil

Instructions

1. Step 1: Prepare the dough by mixing whole wheat flour with a pinch of salt and water gradually. Knead until smooth and elastic. Rest for 20 minutes.
2. Step 2: Heat oil in a pan and sauté onion until golden brown. Add garlic, ginger, and green chili. Cook for 2 minutes.
3. Step 3: Add lamb mince to the pan. Stir well and cook on medium heat until it browns and releases its juices.
4. Step 4: Add tomato, turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook for 10 minutes until the mixture thickens. Finish with fresh coriander leaves. Let cool.
5. Step 5: Divide the dough into equal portions and roll into balls. Flatten into small discs, place a spoonful of keema mixture in the center, and fold to encase.
6. Step 6: Roll the filled dough gently into parathas. Heat a tawa or flat pan and cook each paratha on both sides until golden brown, brushing with butter/ghee.
7. Step 7: Mix yogurt with cumin powder, black salt, and a pinch of red chili powder. Serve the parathas with spiced yogurt on the side.