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Author Topic: Mince Lamb Paratha  (read 16,293 times)

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The discussion centers around a recipe for Minced Lamb Paratha, where the original poster shares their method for preparing the dish using leftover minced lamb and a cauliflower mixture. Several users provide feedback on their attempts, with one noting that the filling was a bit dry and suggesting the addition of a masala sauce for moisture and flavor. The community consensus leans towards experimenting with the filling, including variations like pre-cooking the cauliflower or adding different spices, while also appreciating the flexibility of the recipe to accommodate personal tastes.

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Offline Unclefrank

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Mince Lamb Paratha
« on: February 07, 2011, 12:11 AM »
Right, having made a kebab recipe from "The Takeaway Secret" book i had some mince lamb left over plus some cauliflower mixture from making cauliflower parathas.
Lamb mince 500g
cauliflower mixture 1 cup

SPICES
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp garam masala
1/4 tsp chili powder
Dry fry the mince with the spices EXCEPT the chili powder
until the mince is about 3/4 dark brown
Then blend until smooth then add chili powder and mix well.

CAULIFLOWER MIX
2 Cups of Grated Cauliflower
1 tbsp Finely Chopped Coriander Leaves
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Offline Unclefrank

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Re: Mince Lamb Paratha
« Reply #1 on: February 19, 2011, 11:33 AM »
Image hosting by CR0.co.uk
Here we go a pic of Minced Lamb Paratha
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Offline Malc.

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Re: Mince Lamb Paratha
« Reply #2 on: April 06, 2011, 11:11 PM »
Hi Frank,

Had a go at the Keema Gobi Paratha tonight, I hope the pics speak for themselves, if not, they went down a treat with everyone saying how nice they were.

I made three in all one done flaky (buttered, concertinaed, sprinkled with methi and rolled into a Catherine wheel), the others plain, but all with filling added prior to rolling.

Only comment is I found the filling a little dry, so I added some my masala sauce to two of them (only because I had to use up what was left over from earlier in the week). This also bolstered the flavour a little but even so, your original filling was still very good.

Thanks Frank, I hope you enjoy the pics.

Rolled and ready to cook
Mince Lamb Paratha


In the pan sizzling after a brush of butter
Mince Lamb Paratha


Ready to eat with sweet potato/mushroom/spinach bhaji and some lime pickle
Mince Lamb Paratha[/]
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Offline Unclefrank

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Re: Mince Lamb Paratha
« Reply #3 on: April 08, 2011, 03:51 PM »
Hi Axe, glad you tried them but dont forget the cauliflower can be used just on its own(in the paratha) which is great to mop up that extra sauce. The minced lamb thing was just an experiment but i might use your idea of using a bit of sauce in the mix, great idea.
Try the paratha with just the cauliflower and let me know what you think.
Cheers.
Great pictures by the way .
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Offline Malc.

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Re: Mince Lamb Paratha
« Reply #4 on: April 08, 2011, 05:25 PM »
Thanks Frank.

Do you usually pre-cook the Gobi prior to filling the paratha?

It was just my observation that the the mix filling was dry because the Gobi was not pre-cooked. I'm thinking that precooking the Gobi with some onion and perhaps a little diced tomato would really help with this. Would it be fair to do this when trying the Gobi mix without the Keema?
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Offline Unclefrank

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Re: Mince Lamb Paratha
« Reply #5 on: April 10, 2011, 02:54 PM »
No all the filling is raw you really only put about 1-2 DSP of the mix for each paratha. Grating the cauliflower doesnt give that extra bit of moisture you may need, but putting the cauliflower in a blender does give off extra moisture,i have made them both ways. I personnally like the grated version because you still can taste the cauliflower quite strong but with a kick of spice and mixed with your sauce it just goes.Try it both ways and see what you think.
Yes my original recipe was just the cauliflower filling the spiced mince was just an experiment because had some minced lamb left-over from making a kebab recipe from the Takeaway Secrets book.
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Offline Malc.

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Re: Mince Lamb Paratha
« Reply #6 on: April 10, 2011, 03:03 PM »
High Frank,

I'm glad you like the addition of the masala sauce, i'll try the gobi as suggest, next time round and will report back. :)
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Offline Razor

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Re: Mince Lamb Paratha
« Reply #7 on: December 17, 2011, 10:54 AM »
I can't believe that I actually missed this, stuffed Paratha's are my absolute favourite.

So, just making sure that I understand this correct; Dry fry the mince (no oil added?) then blend until smooth (in a food proccessor?) then mix in chilli (back in the pan, frying?)

Would it be fine to use a good quality frozen mince?

Do I drain of any fat before adding the spices and  blending?

I'm guessing bog standard plain flour is no good, it has to be bread flour?

Sorry for the quiz UF but I need to make these ASAP ;D

Ray :)

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Offline Razor

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Re: Mince Lamb Paratha
« Reply #8 on: December 18, 2011, 09:48 PM »
Any thoughts UF?
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Offline Unclefrank

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Re: Mince Lamb Paratha
« Reply #9 on: December 19, 2011, 02:06 PM »
Hi Razor no oil added just fry until its very brown but not burnt hopefully the oil will just go back into the mince and cook it further hence the very dark brown finished item,if there is any oil then yes drain off,
And yes strong bread flour.
I havent tried it with frozen mince but try it just get it as dry as possible.
Now you can use this in curries just to add that keema taste but only about a tablespoon per person.
The cauliflower paratha is my favourite.
Sorry it took a bit to answer went to the German Market in Birmingham on Saturday ;)
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