Qeema in Hindi means mince. Paratha i guess all of you are familiar with. A paratha can be stuffed with just about anything thats dry. What i have made here is lamb mince parathas. Very traditionally Indian this one is a household favourite. Can be eaten for breakfast , lunch or dinner …. depends all on the stuffing.There are versions with mashed potatoes, carrot and cabbage, horseradish , lentils , paneer (cottage cheese) … just about anything. Just make sure the mixture has to be dry or else the dough will get soggy.

Started off with making the lamb mince first.In pot heat some oil and fry 2 tsps grated ginger /garlic and some chopped green chilli. Add to this chopped onion and saut̩e for a min and the n add the mince(about 250gms).Fry this on a medium flame till half cooked and the start adding the spices Р1 tbsp of jeera pd, 1/2 tsp turmeric pd, 1 tsp corriander pd (dhanya pd) , 1 tsp garam masala , salt to taste. Adjust the spices to your taste.Continue frying till the mince is totally cooked.Make sure this mix is dry or else u will not be able to stuff the paratha.I love the strong fragrance of jeera in this. Add lots of chopped corriander and mint.Turn off the gas and let it cool.

For the dough u’ll need about 300 gms whole wheat flour , 2 tbsps oil , salt .Mix all this together and add a little water and start kneading with your hand.Keep adding water as you go to bring it all together.The dough should be soft and not sticky.Knead for further 5 mins and set aside.

Both these can be prepared well in advance and kept aside until needed.When ready, take some dough and roll out in a big circle(dust it with flour to prevent from sticking) like shown in the picture above and place some of the qeema in the center. Bring in the corners till they meet and make a parcel.Now gently pat it down and start rolling again.Dust flour all over to prevent it from sticking and breaking.Be very gentle at this point as it might just all fall apart.

Gently transfer it to the pan , on medium heat.Dry fry on both sides till u see a light brown design on it.Then the on the 3rd flip add some oil and let it fry for 3-4 mins, repeating the same for the other side.Your paratha is ready.Nice hot n crisp.

Best served with some yogurt and traditional Indian mango pickle.

Parathas are usually thicker than rotis and are made with oil.The Roti is usually very thin very similar to tortilla , just made of wheat flour.

And the perfect way to eat this would be a bite of paratha with some yogurt and my mums homemade mango pickle….heaven !

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Comment :

noreply@blogger.com (Kelly-Jane)

They look really fabulous!

I have made keema, but I served the bread on the side. These look so good, all enclosed together.

I love that you have your Mum’s homemade mango chutney, that sounds so special!

noreply@blogger.com (gilly)

Wow – beautiful and delicious! Thank you for such an informative post – and your mom’s homemade mango pickles sound like an amazing accompaniment to your lovely dish!

noreply@blogger.com (Ales)

Hi, I discovered your blog thanks to HHDD hosted by Tartelette and I love it! Your pictures are very inviting and your last post is superb. I will try it soon and let you know I got on : )

noreply@blogger.com (Helene)

I made chapatis and parathas for the first time a couple of months ago and fell in love with the texture of the dough. So smooth to work with. Great post!
Oh, it’s got to be so sweet being a guest at your house!

noreply@blogger.com (Patricia Scarpin)

It’s the first time I see this recipe and I’d love a piece right now – even though I’ve just finished having breakfast. 🙂

noreply@blogger.com (Kate)

Kelly-Jane , qeema is a very versatile dish… made in so many ways by so many nationalities.Its the spices that make all the difference.I’m sure yours tasted just as fantastic.Usually we do eat it on the side with bread or roti/chapatti , this is just for a change.

Gilly, my mum’s homemade pickle is the best in the whole wide world.I’ve tried to convince her to bottle it and sell it but she doesn’t take me seriously 🙂

Ales thanks for dropping by, looking fwd to seeing u more often :))

Helen…honey u’re the baker…its sweet being around your house specially since i hear u keep brownies ready for little kids and people like me :))) . A guest at my home would be like hmmmm lets see …i dont know i guess u’ll have to drop in and find out ! I love chapattis.They’re my fav.I choose that over rice any day with my Indian food .

Patricia , I wish i could give one right now…i’m sure u’ll love it 🙂

noreply@blogger.com (Linda)

stunning photographs. i’ll try this vegetarian for sure. looks very satisfying!

noreply@blogger.com (Brilynn)

I’ve never made this before but I love lamb and it looks delicious, I’ve added it to my stack of ‘to try’ recipes.

noreply@blogger.com (Kate)

Linda are u seriously still vegertarian…i thought that was just for a while ?Well when u want to make the veggie version pls let me know i have some wonderful recipes i would like to share with you :)And yes they are very satisfying.

Brilynn let me know how it turns out.

noreply@blogger.com (Garrett)

They look so tasty! I adore lamb, and can’t wait to try this someday.

noreply@blogger.com (The Culinary Chase)

Hi Kate, this looks yummy! I love anything Indian & even more so when there aren’t too many steps involved in the process. Will have to definitely try this! Cheers!

noreply@blogger.com (Cenk)

Wow Kate. This looks so good! I have seen your amazing pictures at Flickr but this is the first time I am visiting your blog. I’m very impressed. This is a must-try recipe. Thanks for the step-by-step pics. They are very useful for a dish like this.

noreply@blogger.com (Rose)

I have never heard of this dish before… I am really missing out!!! You said Homemade mango pickle??? Gosh!! Can I come over right now?

noreply@blogger.com (Kate)

garrett please give it a go and let me know how they turn out.

the culinary chase indian food is really delicious.This one is one of my favs.

cenk u are most welcome

rose….honey yes u are most welcome.I’m home alone now and could definately use some company…even if i have to part with some of my mango pickle 🙂

noreply@blogger.com (eliza)

hi Kate,
thanks for visiting my blog. you have a lovely blog too! guess I’m coming back for more 🙂

noreply@blogger.com (ulterior epicure)

Great recipe.

1. What is “jeera?? If it’s not available where I live, what’s a comparable substitute?

2. Is “pd” your abbreviation for “powder?”

3. Is “mince” basically ground lamb?

noreply@blogger.com (Kate)

ulterior epicure ,

1.jeera is cumin seeds.If u cannot find some you can easily omit it.But for me its very essential to add it as i love this spice.Its just very fragrant and mild to the mouth.

2.yes pd is powder.

3.qeema/mince means ground meat .In this case i have used minced lamb.

noreply@blogger.com (Rachael)

I love reading your blog! I learn so much. THanks!

Rachael

noreply@blogger.com (Jerry Allison)

I salvate by just looking at it. Yummy!

noreply@blogger.com (The Food Traveller)

I love this ones!!
A indian friend of mine used to bring the, for hir lunch to the office and I have often stolen a piece!!

noreply@blogger.com (Varun)

Nice introduction…beautiful pics, n yummy yummy firni!!…save me 1 next time….;)

noreply@blogger.com (Silvana)

what a fantastic bog and lovely, lovely recipes. cannot wait to make these!

noreply@blogger.com (Aimée)

Hi Kate-Thanks for stopping by Under the High Chair b/c I never would have discovered your fascinating blog if you hadn’t. This dish looks incredible, I hope I am brave enough to tackle it. I LOVE spices and am fortunate to be able to get my hands on some very fine ones, so can’t wait to try some recipes from your blog!
See you around.

noreply@blogger.com (valentinA)

Hello Kate, thanks for visiting Sweet Temptations:)
Your Paratha looks so good, oh my GOODNESS! Are they similar to ‘farathas’? coz that’s what the Indians eat here in Mauritius! Even I do, though I’m Mauritian Chinese:)
Love your pictures & photo montage:)

noreply@blogger.com (Christina)

I know I’m commenting exceptionally late on this post, but I’ve just got to say YUM! Wow, that looks like good stuff, and I think I’ve got to try it out.

As always, your blog is cheerful, endearing, and fun to read. Keep up the good work!

noreply@blogger.com (Kate)

Rachael , i’m glad all my effoerts are helping someone 🙂

Jerry Allison ..it indeed is yummy !

The Food Traveller these taste good cold also.i used to get them in my lunch box all the time…and u will not believe it i made these for my hubbys lunch box…just thought i’d take some pictures before packing them 🙂

Varun…sure Firni it is !

Silvana I’m glad u like them 🙂

Aimee Its a really easy dish to make.Just have to get started.The rest will just come to you.

valentinA yes i’d reckon it would be the same …dont know how they became Farathas though :)))

Christina i’m glad everyone has loved this dish so much…as its one of my fav’s.I’m happy that u drop by and leave me wonderful comments.Thank you.!

kajal, those look absolutely phonemenal. with a nice Belgian beer or a Sauvignon Blanc, i’d love to have some of those parathas right now. beautiful step by step photos, too. x shayma

Kajal

Thanks Shayma, wish I could share these with you 🙂

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