India’s retired cricket captain came across keema paratha for breakfast as a teenager when he first travelled to play in PakistanIndia’s legendary batsman came across keema paratha in his teens,when he first travelled to play cricket in Pakistan.Serves two
Add a pinch of salt and up to 120ml water to 200g chapati flour, to form a soft dough. Knead for five minutes, and then rest for 20.
Fry a chopped onion in ghee until golden,add 200g lamb mince and brown. Add a clove of crushed garlic, a knob of grated ginger, and a quarter-teaspoon each of chilli flakes,ground coriander and cumin, mustard seeds and garam masala, and season,and cook for two minutes. Off the heat, add a squeeze of lime and a handful of chopped fresh coriander. reduce the dough in four, and roll each into a 15cm disc.
Divide the meat between them,wet the edges and bring up into a ball, to enclose. Press flat to seal, or then roll out to 15cm. Fry the parathas in a dry pan,then brush the cooked side with ghee and repeat, turning twice more, and until cooked through. Serve with a cooling raita.
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Source: theguardian.com