Indian 35 min

Lamb Keema Samosa Filling Paratha

Name: Lamb Keema Samosa Filling Paratha
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cups whole wheat flour (atta); 2 tbsp ghee, plus more for cooking; 1/2 cup warm water; 1/2 lb ground lamb; 1 small onion, finely diced; 2 cloves garlic, minced; 1 tsp ginger, grated; 1 tsp cumin; 1/2 tsp garam masala; 1/4 tsp turmeric; 1 green chili, minced; 2 tbsp cilantro, chopped; Salt to taste

BreadStuffedIndian

Ingredientsfor 2

340

Cal

16g

Protein

36g

Carbs

14g

Fat

12 cups whole wheat flour (atta)
22 tbsp ghee, plus more for cooking
31/2 cup warm water
41/2 lb ground lamb
51 small onion, finely diced
62 cloves garlic, minced
71 tsp ginger, grated
81 tsp cumin
91/2 tsp garam masala
101/4 tsp turmeric
111 green chili, minced
122 tbsp cilantro, chopped
13Salt to taste

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Instructions

1
Make dough: Mix flour, 2 tbsp ghee, salt, and warm water. Knead 5 minutes until soft and pliable. Rest covered 15 minutes.
2
Cook filling: Heat oil, cook onion until soft. Add garlic, ginger, chili. Add lamb, break up, cook until browned. Add spices, cilantro. Let cool completely.
3
Divide dough into 8 balls. Roll one into a 5-inch circle. Place 2 tbsp filling in center. Gather edges up, seal, and flatten gently into a ball.
4
Carefully roll out the stuffed ball into a 7-inch circle without pressing too hard (filling will leak).
5
Cook on a hot tawa/griddle with ghee, 2-3 minutes per side until golden brown spots appear.
6
Press edges with a spatula so they puff slightly and cook evenly.
7
Serve hot with raita (yogurt with cucumber and mint) and pickle.