Ground Lamb Stuffed Wheat Flat Bread
Indian Minced Meat (Keema) Parantha
Posted By Savita
Keema (Minced Meat) Parantha (pan fried bread) is flavorful meat stuffed bread. Sounds interesting? It may look like any other flat bread to you, but star ingredient in this bread is stuffing. You can make Minced Meat Flat Bread with leftover minced cooked meat from previous night dinner.
If you pre-cooked meat, then this bread will be ready in just 15 minutes. Just make the dough. Stuff and roll and cook it on a hot iron griddle and wallah!! Delicious and intense flavored bread will be ready to serve.
Try it once and I am sure you will be making it soon again.
If you pre-cooked meat, then this bread will be ready in just 15 minutes. Just make the dough. Stuff and roll and cook it on a hot iron griddle and wallah!! Delicious and intense flavored bread will be ready to serve.
Try it once and I am sure you will be making it soon again.
Pairing Ideas:
Total Time:
Prep Time:
Cook Time:
Cuisine:
Indian
Category:
Breakfast, Bread, Main Course
Serves:
4
Ingredients
- 4 Cup Wheat Flour
- 1 lbs Lamb (Ground (minced))
- 1/2 Cup Red Onion (Or White Onion)
- 4 Garlic (Cloves)
- 1 tbsp Ginger (Paste Or Grated)
- 3 tbsp Canola Oil (1 tbsp Keema, rest for frying Parantha)
- 1/2 tsp Cumin Seeds
- 1 tsp Grill Mates Chicken Seasoning
- 1/2 Cup Tomatoes
- 2 Hot Green Pepper (small)
- 1 tsp Coriander Powder
- Salt (To Taste)
- 1 tsp Turmeric
- 1/2 tsp Red Pepper Powder
Directions
- 1. To make Keema, grind onion, ginger, garlic, green chilies, tomato to a coarse consistency.
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2. Heat oil in a pan. Add cumin seeds and grinded onion mixture , fry till light brown. Add turmeric and fry for another 1 minute. Add ground lamb meat and fry while breaking apart meat chunks to small pieces with Spatula (till pink color from meat disappears and oil starts to separate from lamb). Key of making good Lamb Keema is frying mixture for little longer then required time. So add 1 tbsp Coriander Powder, Salt and 1/2 tsp Grill Seasoning (Or use 1/2 tsp of Chicken Masala) and continue frying for 5 more minutes stirring every 1 minute. -
3. Now add 1 cup water, peas (optional) and simmer on medium low heat till keema is done to your liking. (If using pressure cooker, add only 1/2 cup water). On high heat, let liquid (left water) evaporate and you one see oil separated from lamb. -
4. Remove cooked Keema from pan and set aside to cool. Once cooled, remove some oil by pressing Keema in Paper Towel. This makes stuffing meat in Wheat dough easier. -
5. Knead Wheat flour by mixing in little water at a time. If using dough machine, use dough hook and need at Speed 2 while adding water slowly to make a dough ball. Then continue needing for 2-3 minutes adding 1-2 tbsp water. Make round balls of dough (of size that easily fit in your palm). Using roller stick, roll ball into a small round flat circle. Additional Notes:
Use dry wheat flour to stop sticking of dough to Roller Stick Or your hands -
6. Spoon 2-3 tbsp of Keema in the center of flattened dough circle. Now, lift circle from all sides and press together (like a money bag). Using palm of your hand, gently press keema stuffed dough. -
7. Use roller pin to flatten the circle to size of small tortilla. -
8. Heat a iron griddle Or Pan , put one flattened Parantha on griddle and let it cook for 1-2 minute. Turn the other side and leave for another 1-2 minutes. Apply some ghee/oil and turn again. Let the Parantha crisp a bit in ghee/oil. -
9. Serve with Cucumber Raita Or Green Cilantro Chutney.
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2 Responses
Hazel
I loooove meat especially Lamb. This sounds linke an interesting way to eat lamb. This goes into my next weekend menu list.