Cook minced lamb for filling-

1. In a pan with a thick bottom, heat vegetable oil.

2. Add sliced onion and cook until transparent. On medium-high heat, it will take 1-2 minutes. It needs frequent stirring.

3. Add the pastes of ginger and garlic and cook for a further minute. Now add the mutton mince and cook for 3–4 minutes on high heat. Maintain frequent stirring.

4. Now add the minced mutton and cook for 3–4 minutes on high heat.

5. Combine salt, coriander powder, red chilli powder, turmeric, garam masala, and roasted cumin powder into the mixture.

6. Cover the pan after adding a cup of water.

7. Cook for 40–45 minutes at low heat. Take off the lid. The mutton should be cooked on high heat until it is fully dry. Continue to stir constantly.

8. Stir in the lime juice and fresh coriander. Cool the filling entirely after removing the pan from the heat.

Preparing the dough for paratha-

1. In a big bowl, combine 2 tablespoons of vegetable oil, salt, and whole wheat flour. To create a crumbly mixture, combine the ingredients with your fingertips.

2. Create a soft dough with a little water. The quality of the flour affects how much water is used. Continue adding little by little and kneading the dough until it is soft.

3. To make the dough soft and smooth, knead it for 2 to 3 minutes.

4. After, set aside for 20 minutes, cover the bowl with a dish towel.

Arranging the dough with filling & toast-

1. Create a small balls of dough by dividing it. The balls should be dusted with dry flour before being rolled into a 4-inch circular.

2. Hold two tablespoons of the mutton filling in the centre and converge the ends. 3. Dust the hands with dry flour and roll the balls into a 5- to 6-inch circle.

4. Get a griddle hot. On the hot griddle, place the paratha. When patches of light brown start to emerge on the underside of the paratha, flip it.

5. Oil both surfaces. until brown specks emerge, fry from both sides. Serve hot with side dishes like curd, paneer or chicken kuruma.

TIPS TO FOLLOW-

• Never overstuff the paratha dough with keema or it will break in the pan.

• Do not keep flames in high to cook the paratha. Take time and make sure the outer area of paratha is well cooked.

• A small amount of ghee or oil while cooking paratha in a pan will do magic.

• Serve stuffed keema paratha with mint chutney, paneer kuruma, chicken gravy, curd, pickle of choice, or salad.