India’s legendary batsman came across keema paratha in his teens, when he first travelled to play cricket in Pakistan.
Serves two
Add a pinch of salt and up to 120ml water to 200g chapati flour, to form a soft dough. Knead for five minutes, then rest for 20.
Fry a chopped onion in ghee until golden, add 200g lamb mince and brown. Add a clove of crushed garlic, a knob of grated ginger, a quarter-teaspoon each of chilli flakes, ground coriander and cumin, mustard seeds and garam masala, season, and cook for two minutes. Off the heat, add a squeeze of lime and a handful of chopped fresh coriander. Cut the dough in four, and roll each into a 15cm disc.
Divide the meat between them, wet the edges and bring up into a ball, to enclose. Press flat to seal, then roll out to 15cm. Fry the parathas in a dry pan, then brush the cooked side with ghee and repeat, turning twice more, until cooked through. Serve with a cooling raita.
