Mutton Keema paratha recipe, minced lamb meat stuffed Indian style flat-bread recipe. It is spicy and filled with the aroma of mint leaves. The big advantage of this stuffing masala is you can keep this at room temperature for at least 2 days as we are not adding water and meat gets cooked in its own moisture.
Ingredients
For Paratha / Flat-bread :
2 cup wheat flour
salt to taste
1 tbsp oil
water to knead
For Mutton Keema Masala :
- 250 gms Mutton Keema / Minced Lamb Meat
- ¼ cup chopped mint leaves – optional
- 1 tbsp ginger-garlic paste
- ½ tsp turmeric powder
- 2 tsp red chili powder – according to your need
- 1 tsp garam masala
- ½ tsp coriander powder
- salt to taste
- 1 tsp mustard seeds
Instructions
To Prepare Masala :
- Heat 1 tbsp oil in a pan or wok / kadhai. Tamper mustard seeds. Add washed mutton keema and saute a while. Now, add mint leaves and ginger-garlic paste.
- Stir well. Add turmeric powder, chili powder, garam masala, coriander powder and salt to taste. Stir well everything and cook it covered on low flame for 25-30 mins.
- We are not going to add water, keema will cook in its own moisture, but we need dry masala so cook till all the moisture is absorbed and also keema gets cooked properly.
- Remove from the heat and allow to cool.
To Prepare Paratha :
- Sieve wheat flour and salt. Add enough water and knead to smooth dough. Add oil and knead again. close it and keep aside for 20 mins.
- Make small balls of the dough. Take a ball and flatten it in the shape of a disc. Fill it with a spoonful of masala and close all the sides.
- Dust it with wheat flour and roll it to form the shape of a round paratha. Similarly, proceed with other balls.
- Heat a tava and apply ghee/oil. Cook paratha and once brown spots appear, turn the other side of paratha and apply ghee/oil.
- Once cooked, remove from the heat and proceed with the remaining. Serve paratha with onion raita. You can refrigerate the remaining dough and use it within 2 days.
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