Step-by-Step Guide to Make Award-winning Qeema Methi Paratha (Lamb Mince Fenugreek Leaves Paratha)

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, qeema methi paratha (lamb mince fenugreek leaves paratha). One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Qeema Methi Paratha (Lamb Mince Fenugreek Leaves Paratha) is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Qeema Methi Paratha (Lamb Mince Fenugreek Leaves Paratha) is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have qeema methi paratha (lamb mince fenugreek leaves paratha) using 16 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Qeema Methi Paratha (Lamb Mince Fenugreek Leaves Paratha):

1. Make ready for the paratha dough
2. Get Wheat flour
3. Take Salt
4. Prepare Oil
5. Prepare Water for kneading
6. Prepare Lamb mince or kheema
7. Get Ginger garlic paste
8. Make ready Red chilli powder
9. Prepare Onions finely chopped
10. Make ready Green chillies finely chopped
11. Get Garam masala
12. Make ready Coriander leaves chopped
13. Take Cubeb powder
14. Make ready chopped Fenugreek leaves
15. Get Cumin powder
16. Prepare Oil

Instructions to make Qeema Methi Paratha (Lamb Mince Fenugreek Leaves Paratha):

1. Make a smooth dough with all the ingredients mentioned. Cover and keep aside for 15 minutes. For the qeema stuffing, heat oil in a pan. Add ginger garlic paste. Saute it for a minute or two on a low heat. Now add the green chillies and the onions.
2. Add rest of the spices and saute well. After the onions turn translucent, add the lamb mince too. Saute it on a medium flame for 5 minutes. Now simmer on low heat for 10 more minutes after adding chopped Fenugreek leaves. Garnish with coriander and sprinkle some garam masala too.
3. Mix well and switch off the flame after it is totally dry. Divide the dough into equal sized balls. Roll each into a small disc and place 3 tablespoons full of the sauteed Qeema. Seal all the edges properly and pat or roll into a big paratha.
4. Smear oil or ghee generously for yummy and crispy well cooked parathas. Cook on both the sides until golden brown and done. Serve it with salad and raita.

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