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Flavorful Lamb Keema Curry Stuffed Paratha Pockets

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These stuffed paratha pockets combine spicy lamb keema curry with flaky, buttery paratha layers for a quick, comforting handheld meal perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 lb ground lamb (preferably grass-fed)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 green chili, finely chopped (optional)
  • 1 medium tomato, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • 1 tsp garam masala
  • A handful fresh cilantro, chopped
  • Salt and pepper to taste
  • 2 tbsp oil (for sautéing)
  • 2 cups all-purpose flour (about 8.8 oz)
  • ½ tsp salt
  • ¾ cup warm water (about 6 fl oz), adjust as needed
  • 2 tbsp oil or melted ghee (for dough and cooking)
  • Extra flour for dusting

Instructions

  1. Prepare the lamb keema filling: Heat 2 tablespoons of oil in a skillet over medium heat. Add chopped onions and cook until soft and translucent, about 5 minutes.
  2. Add minced garlic, grated ginger, and green chili; stir for another minute until fragrant.
  3. Add ground lamb, breaking it up with a spatula. Cook until browned and no longer pink, about 8-10 minutes. Drain excess fat if needed.
  4. Mix in chopped tomato, ground cumin, coriander, turmeric, red chili powder, salt, and pepper. Stir well to combine.
  5. Reduce heat to low and simmer gently until thickened, about 10 minutes, stirring occasionally. The filling should be moist but not watery.
  6. Turn off heat, sprinkle garam masala and chopped cilantro over filling, mix, and set aside to cool slightly.
  7. Make the paratha dough: In a large bowl, combine flour and salt. Gradually add warm water and mix until a rough dough forms.
  8. Knead dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Add oil or melted ghee towards the end and knead to incorporate.
  9. Cover dough with a damp cloth and let rest for at least 20 minutes.
  10. Assemble pockets: Divide dough into 8 equal balls. Roll one ball into a 5-inch circle on a floured surface.
  11. Place about 2 tablespoons of lamb keema filling in the center, leaving edges clear.
  12. Fold dough over filling to form a half-moon or sealed round pocket. Press firmly to seal, using water if needed.
  13. Gently roll stuffed dough to flatten slightly to about 6 inches diameter, careful not to tear.
  14. Cook pockets: Heat skillet over medium heat. Cook stuffed paratha for 2-3 minutes until golden brown spots appear.
  15. Flip, brush cooked side lightly with oil or ghee, cook other side 2-3 minutes, adding oil as needed to crisp.
  16. Flip a couple more times to get even golden crust all around. Repeat with remaining dough and filling.
  17. Serve warm.

Notes

Do not overfill the pockets to avoid tearing. Let the dough rest for at least 20 minutes for easier rolling. Roll gently with light flour dusting. Cook on medium heat to avoid burning or drying out. Brush with oil or ghee while cooking for flaky texture. Cool filling before stuffing to prevent sogginess. Lamb keema filling can be made ahead and refrigerated. Pockets freeze well; thaw overnight and reheat in skillet.

Nutrition

Keywords: lamb keema, stuffed paratha, curry pockets, Indian bread, lamb curry, easy dinner, handheld meal, spicy lamb, paratha recipe

Find it online: https://katedishes.com/flavorful-lamb-keema-curry-stuffed-paratha-pockets-easy-homemade-recipe/