Mutton keema paratha

Ingredients:

For the stuffing:

Mutton Keema-500 gm

Chopped onion 2

Chopped ginger 1 tbsp

Chopped Garlic cloves 5

Ginger garlic paste-1 tsp

Chopped Tomatoes 1

Chopped Green chillies 2

Cumin  powder 1 tsp

Coriander powder 1 tsps

Garam masaala 1 ½  tsp

Turmeric powder 1/4 tbsp

Chopped coriander leaves 2 tblsp

Jeera -1/2 tsp

Salt to taste

Oil / butter

For the dough:

Wheat flour- 2 cups

 oil- 1 tsp

 salt to taste

Water/ milk to knead the dough

Method

Put 2 tbsp oil in the flour, add 1 tsp salt Add the oil, rub it in so that it appears like crumbs. Slowly add the water / milk to make a firm dough.  Knead well, leave aside for 30 mins.

Clean keema and keep it aside.

 Add salt , chilli powder , turmeric powder and ginger garlic paste, geen chillies and also add little oil to keema . Mix well and keep it aside for 15 minutes .

Take a kadai. Boil marinate keema in 1 cup of water & cook for  15 minutes till keema is  properly cooked .

Strain off water. It will wash away unpleasant keema smell

 Add 2tblsp oil in a pan. Add jeera , When jeera begins to splutter Fry chopped onions. Add chopped ginger, garlic and red chilli powder.stir for some time. Add chopped tomatoes and salt to taste.

Add turmeric powder, cumin powder and half of garam masaala. Cook for 5 minutes. Add keema. Stir cook for 5 minutes till the moisture is gone.

 If tomato juice has dried up add water to cook keema well into soft fluff. now you need to add remaining  garam masala & chopped coriander leaves at the end . Switch off the flame.

The stuffing for the paratha is now ready.

Make lemon-sized balls from the dough. Roll the ball from the edges leaving a small hunch in the center. Take enough keema stuffing and roll the dough to make a ball once again.

 Flatten it carefully to the size desired. Heat the tava and place the paratha for a minute or so. Add a few drops of oil/ butter  to the top uncooked side and then flip it over. Turn once again after 30 secs and seve hot with sauce/ curd.