Indian · Dinner
Spiced Lamb Patty Flatbread Wrap
Lamb Galouti Paratha Roll
A Lucknowi-style paratha roll of pan-fried lamb galouti patties wrapped in flaky paratha with mint chutney, sliced onion-lemon, and a yogurt drizzle.
$$
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
26gFat
45gCarbs
3gSugar
2gFiber
750mgSodium
85mgChol
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Instructions
1
Prep
Combine 400g lamb mince, ginger-garlic paste, crushed fried onion, ground coriander, cumin, white pepper, cardamom, mace, 0.5 tsp salt, half the mint, and toasted chickpea flour. Mix thoroughly 60 seconds until smooth and sticky. Shape into 6 flat patties 2.5 inches across, 0.4 inches thick. Toss sliced red onion with lemon juice, remaining salt, black pepper, mint, and coriander. Whisk yogurt with water and salt until pourable.
2
Sear
Heat 3 tbsp ghee in a large heavy skillet over medium heat until shimmering. Working in batches to avoid crowding, place 3 patties in a single layer. Cook 4 minutes without disturbing until deep golden crust forms on bottom. Flip carefully and cook 3 minutes on medium-low until second side is golden and patties feel firm but yielding (internal 160°F). Repeat with remaining patties.
3
Toast
While galouti cooks, heat parathas in a dry skillet over medium heat 90 seconds per side until golden, flaky, and crisp at the edges. Work in batches if needed.
4
Wrap
Lay first paratha flat. Spread half the mint-coriander chutney across the centre. Place 3 galouti patties down the middle. Top with half the onion-mint relish. Drizzle half the yogurt sauce over. Roll tightly from the bottom, folding in sides as you go. Repeat with second paratha and remaining ingredients.
5
Plate
Slice each roll in half on a diagonal and plate. Serve with lemon wedge, garlic pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) lamb mince
- 2 tbsp ginger-garlic paste
- 3 tbsp fried onion
- 1 tsp ground coriander
- 0.5 tsp ground cumin
- 0.5 tsp ground white pepper
- 0.25 tsp ground green cardamom
- 0.25 tsp ground mace
- 1 tsp salt
- 2 tbsp chickpea flour
- 3 tbsp ghee
- 2 large frozen parathas
- 3 tbsp plain whole-milk Greek yogurt
- 3 tbsp fresh mint
- 2 tbsp fresh coriander
- 0.5 medium red onion
- 2 tsp lemon juice
- 0.25 tsp ground black pepper
- 3 tbsp mint-coriander chutney
- 1 lemon