Keema Matar Paratha | Lamb Mince Flatbread. An Indian delicacy where spicy and lip smacking mutton/lamb keema and matar (green peas) is stuffed in parathas. This delightful keema paratha is loved by meat lovers all over the world.
Hello my lovely friends!
I am back from India. Oh what a lovely 16 days holiday it was! The weather was mind blowing. If you follow me on instagram, I am sure you must have seen all the amazing Mughlai food we have had and been to such old historic places in Kolkata. Old doors, old buildings really has it’s own charms. Loved every bit of exploring Old Kolkata this time.
And now I am back to the UK. Luckily the weather is bright and sunny but excruciatingly cold. 🥶
Missing home, loved ones and the warm weather terribly. So to brighten up our moods I made these Keema Matar Paratha | Lamb Mince Flatbread for brunch the day after we arrived.
This keema paratha is spicy, delicious and oh-so moreish. We loved and devoured every bite of these spicy Lamb/mutton mince stuffed flatbread along with dum aloo, aachar and yogurt.
Keema Parathas are so apt in this cold weather; wholesome and satisfying. Warming every bit of your body and soul.
How to make Keema Matar Paratha | Lamb Mince Flatbread?
I start by making the Mutton/ lamb Keema stuffing. As it needs to completely cool down before stuffing in the parathas. Hot or warm stuffing will get very messy when trying to roll. If possible prepare the stuffing few hours before or best the previous evening.
Then go ahead and make the dough. I used whole wheat flour to make the dough. But you can totally use all purpose flour or half whole wheat flour and half AP flour. The dough shouldn’t be very soft or very dry. It has to be in between so that it can hold the stuffing and roll out beautifully without splitting. Now divide the into large dough balls.
Dust the work surface with some flour. Take one dough ball and roll it out into 4-5 inch diameter circle. Stuff it with the spiced minced meat and roll out into large 7 to 8 inch paratha.
Heat a griddle/pan, when hot add the paratha and cook. Once you see small bubbles on the surface, flip the paratha over and cook. Apply some oil/ghee/butter and continue frying for until till golden brown spots appear on both sides. Remove it from the pan. Serve it hot with Dum aloo or aachar or just plain yogurt.
Here are few paratha recipes that you can try.
Indian Lamb Mince and Green Peas Stuffed Flatbread
Keema Matar Paratha recipe | Spicy Lamb/Mutton Mince stuffed Flatbread
- large thick bottomed pan/ large Kadhai
- Large bowl
- rolling pin
- Frying pan
For the Keema Matar stuffing
- 350 gms Minced Mutton / lamb
- 1/2 cup Green peas
- 2 medium onions chopped
- 2 tsp Ginger-garlic paste
- 2-3 Green chillies
- 2-3 tbsp Yogurt (Greek/Natural)
- 1 tsp Chilli powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Cumin powder
- 1 tsp Garam masala powder** (I used Bengali garam masala, but you can use store bought too)
- 1/4 cup Coriander leaves chopped
- 1 tsp Kasoori methi crushed
- 1 tsp Lime juice
- 1/2 tsp Sugar/sweetener
- Sat as per taste
- 2 tbsp Oil/Ghee
For the dough
- 2 1/2 cups Whole Wheat Flour / all purpose flour I used whole wheat flour. You can also use half and half.
- 1/2 tsp Salt (or as per taste)
- 2 tsp Oil
- Water for kneading the dough
For Assembling the Keema Parathas
- Flour of rolling the dough
- Oil/Ghee/Butter for lightly frying the parathas
Keema Matar stuffing
- Heat 2 tsp oil in a large Kadhai/pan on medium high heat, when and chopped onions, and fry until translucent.
- Then add the ginger-garlic paste and chopped chillies and sauté for 1 minute or until the raw smell disappears.
- Now toss in the minced lamb/mutton and sauté until the meat turns brown.
- In a small bowl add chilli powder, turmeric powder, cumin and coriander powder, salt and sugar along with the yogurt and mix everything well.
- Pour the yogurt masala mixture on the minced meat and mix everything well. Cover and Cook the minced meat on medium heat.
- Toss in the green peas and mix. Add 1/2 cup of water and cover and cook the minced meat on medium low heat until the the mince is cooked through.
- Finally add the garam masala powder, kasoori methi, lime juice and stir. The keema stuffing has to be dry, so increase the heat and continue frying if some traces of water is still present.
- Once the mixture is dry add coriander leaves and mix. Remove from the heat. Let it cool completely.
To make the dough
- In a large bowl add the flour, salt and oil and mix everything with hands. Now make a small hole in between and slowly add water, little at a time and start kneading to make a soft and smooth dough. Cover and let it rest for 10 mins.
- After 10 mins, knead the dough again and divide it into 8 large dough balls.
Assembling the Keema Matar Paratha
- Firstly dust the work surface with some flour. Take one dough ball and roll it out into 4-5 inch diameter circle with a rolling pin.
- Add one portion of stuffing in the centre (do not overstuff) and bring the sides together and again fold it into a ball.
- Press the stuffed dough gently and sprinkle some flour and roll it out into a 7 to 8 inch circle.
- Heat a pan/griddle on medium heat, when hot add the paratha and cook. Once you see small bubbles on the surface, flip the paratha over and cook.
- Apply some oil/ghee/butter and continue cooking for until till golden brown spots appear on both sides. Remove it from the pan. Repeat the same process with the rest of the parathas.
- Serve it hot with yogurt and or pickle or Dum Aloo.
I hope you enjoy this delicious Mutton Keema & Peas Paratha as much as we do!