Authentic Indian Keema Paratha Recipe – Spiced Lamb-Stuffed Flatbread
Know how to make crispy, flaky Keema Paratha stuffed with spiced lamb mince. This authentic Indian recipe is packed with bold flavors and perfect for breakfast, lunch, or dinner. Serve with curd, pickle, or chutney for a delicious meal.
In every Indian home, parathas are more than just food—they’re love folded into layers, crisped on a hot tawa, and served with warmth. From busy weekday breakfasts to lazy Sunday brunches, nothing beats the joy of tearing into a hot, flaky paratha stuffed with spiced keema (minced lamb). Served with a dollop of fresh curd, a spoonful of fiery pickle, or a drizzle of green chutney, this dish brings back memories of grandmother’s hands expertly rolling out dough, the sizzle of ghee on the pan, and the irresistible aroma of warm spices filling the kitchen.
This keema paratha is a celebration of bold flavors and rich textures, combining a crisp, golden crust with a juicy, aromatic lamb filling. Perfect for any time of the day, this dish is a true taste of home.
Ingredients
- 300g atta or chapati flour, plus extra for dusting
- ½ tsp fine salt For the dough
- 1 tsp sunflower oil, plus extra for brushing For the dough
- 500g lamb mince
- 5cm piece of cinnamon
- 2 dried bay leaves
- 2 tbsp sunflower or rapeseed oil
- 1 tsp cumin seeds
- 6 large garlic cloves, chopped
- 200g red onions, finely chopped
- 2–3 green chillies chopped (seeds left in)
- 1 tsp salt
- 3 tsp tomato purée
- 2 tsp dried methi
- 1 tsp turmeric
- 1 tsp dried ground pomegranate
- 2 tsp garam masala
Nutritional Information
- Calories: 300 kcal
- Protein: 15g
- Carbohydrates: 35g
- Fats: 12g
- Saturated Fat: 4g
- Fiber: 5g
- Sodium: 400mg
Directions
1. Preparing the Dough
In a large bowl, mix the atta and salt. Gradually add 200ml (7fl oz) of water, kneading as you go, until a smooth, elastic dough forms. Drizzle a little oil over the dough, cover it with a damp cloth, and let it rest in the fridge for an hour. This resting time ensures soft, pliable parathas.
2. Making the Keema Filling
In a heavy-bottomed pan, add the minced mutton along with the cinnamon stick and bay leaves. Cover with water and cook on high heat for about 10 minutes. Once the meat is cooked, drain the excess water and discard the whole spices.
Heat oil in a kadhai or pan over medium heat. Add cumin seeds, and as soon as they start to crackle, toss in the chopped garlic. Let it sizzle until fragrant, then add the onions. Sauté for about 4 minutes until they turn soft and golden. Stir in the green chillies and salt, cooking for another 4 minutes. Now, add the tomato purée, kasuri methi, turmeric, anardana, and garam masala. Let the spices cook for a couple of minutes, releasing their deep, warm aroma.
Finally, add the cooked keema to this masala and stir well, ensuring the flavors coat every morsel of meat. Let it cook for another 4–5 minutes on low heat, stirring occasionally to prevent sticking. Once done, turn off the heat and let the filling cool completely before stuffing the parathas.
3. Rolling and Stuffing the Parathas
Divide the dough into 16 equal portions and roll them into smooth balls. Lightly dust a rolling surface with atta and roll out two dough balls into thin discs, each about 10cm (4 inches) in diameter.
Take one disc and spoon about 2 tablespoons of the cooled keema mixture in the center. Place the second disc over it, pressing down the edges to seal. Dust with a little flour and gently roll it out again into a larger disc, about 15cm (6 inches) in diameter and 2mm thick. Repeat with the remaining dough and filling.
4. Cooking the Parathas
Heat a tawa or frying pan over medium heat. Place a paratha on the pan and cook for about a minute on each side, until small golden blisters appear. Brush lightly with oil or ghee, flip, and cook until both sides turn crispy and golden brown. Remove from the pan and keep warm while you cook the remaining parathas.
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