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Keema Paratha is a hearty Indian minced meat curry with warming spices and bold flavors. This high protein dish is freezer-friendly, great for meal prep, and perfect for family weeknight dinners.
Prepare the dough: In a large bowl, combine all-purpose flour, a pinch of salt, and gradually add water until a soft, pliable dough forms. Cover with a damp towel and rest for 20 minutes.
Prepare the keema filling: In a skillet over medium-high heat, add 2 tbsp oil. Add chopped onion and sauté until translucent. Add ground lamb, breaking up with a spatula, and cook until browned (7-8 minutes), removing excess moisture as needed.
Add the green chili, garam masala, ground cumin, coriander powder, red chili powder, and salt. Stir in chopped cilantro. Sauté for 2 minutes, allowing spices to bloom, and remove from heat to cool slightly.
Divide the rested dough into 8 balls. Roll each ball into a 4-inch round. Place a portion of keema filling in the center, fold the dough over, and gently seal and flatten.
Carefully roll each stuffed ball into a 7-inch paratha. Heat a skillet or tawa over medium heat, brush with oil, and cook each paratha 2-3 minutes per side until golden brown and crisp, brushing both sides with oil as needed. Serve hot.
