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1
Sift flour with salt add sufficient water gradually and knead into a stiff dough.
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2
Cover with a damp cloth and keep aside for 15 minutes.
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3
Mix lamb mince, yogurt, garlic paste, salt and turmeric powder and keep aside for at least an hour in the refrigerator.
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4
Heat 2 tbsps oil in a kadai or pan.
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5
Add green and black cardamoms, bay leaves, cloves, and cinnamon; saute for a minute.
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6
Add cumin seeds and saute for another minute.
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7
Add chopped onions and saute till golden brown.
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8
Add chopped ginger, red chili powder, green chilies and coriander powder.
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9
Cook for a minute.
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10
Now add chopped tomatoes and cook till the oil separates.
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11
Now add marinated lamb mince and cook on medium heat till mince is tender and cooked.
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12
Stir in coriander leaves.
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13
Divide the dough in eight equal portions and roll into balls.
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14
Flatten each ball and stuff with one portion of mince; seal the edges and roll out into a disc of 6-inches in diameter.
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15
Heat a tawa or a flat pan and cook the parantha, first one side; now flip the parantha.
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16
Apply some oil on the roasted side now flip the parantha again and apply oil on the other roasted side.
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17
This way both sides will be slightly cooked and basted with oil.
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18
Roast till golden brown in colour.
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19
Serve hot!
