Indian · Dinner
Minced Lamb Stuffed Flatbread
Whole wheat flatbread stuffed with spiced minced lamb, onion, ginger, garlic, and garam masala, then pan-fried in ghee until golden and crisp-edged. The filling carries cumin, coriander, and green chili for a savoury, gently hot bite. Served hot with plain yogurt for a cooling contrast.
$5
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
645Calories
31.8gProtein
35.6gFat
51.5gCarbs
4.5gSugar
7.1gFiber
724mgSodium
149mgChol
16.8gSat Fat
650mgPotassium
140mgCalcium
5.1mgIron
2.1mcgVitamin B12
10mgVitamin C
gluten-free-adaptable
high-fiber
spice-route
all-time-classics
Instructions
1
Prep
Mix flour and salt, work in water until soft dough forms, knead 3 minutes until elastic, then cover and rest 20 minutes.
2
Sauté
Heat 1 teaspoon ghee in a small pan over medium heat, add onion, ginger-garlic paste, and green chili, cook 3 minutes until onion softens.
3
Brown
Add lamb, breaking it up with a spoon, cook medium-high heat 6 to 7 minutes until no pink remains and edges brown.
4
Bloom
Stir cumin, coriander, garam masala, and turmeric into the pan, cook 1 minute over medium heat until fragrant, remove from heat, stir in cilantro, cool 5 minutes.
5
Stuff
Divide dough into two balls, roll each into a 4-inch disc, add cooled filling to one, top with the second, pinch edges to seal.
6
Roll
Dust sealed parcel lightly with flour and roll gently to a 7-inch round, keeping even thickness throughout.
7
Fry
Heat remaining ghee in a heavy skillet over medium heat, lay stuffed flatbread in pan, fry 3 to 4 minutes per side until both sides are golden brown.
8
Plate
Transfer flatbread to a plate, cut into wedges, and serve hot with plain yogurt.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g lamb-ground
- 1 cup120g whole-wheat-flour, plus extra for dusting
- 11 small onion
- 2 tsp2 tsp ginger-garlic-paste
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp coriander-ground
- 1 tsp1 tsp garam-masala
- 1/2 tsp1/2 tsp turmeric-ground
- 22 small green-chili
- 2 tbsp2 tbsp cilantro
- 4 tbsp56g ghee, divided
- 1/2 cup120ml water, approximately, for the dough
- 1/2 tsp1/2 tsp salt, plus a pinch for the filling
- 6 tbsp90g plain-yogurt, for serving
