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Keema paratha
Fruit and vegetables
6 large
garlic
cloves, chopped
200g/7oz
red onions
, finely chopped
2–3 green
chillies
(bird’s eye or similar), chopped and seeds left in
2 tsp dried methi (dried
fenugreek
leaves)
Cooking ingredients
300g/10½oz atta or
chapati flour
, plus extra for dusting
½ tsp fine
salt
1 tsp
sunflower oil
, plus extra for brushing
5cm/2in piece
cinnamon
2 dried
bay leaves
2 tbsp sunflower or
rapeseed oil
1 tsp
cumin
seeds
1 tsp
salt
3 tsp
tomato purée
1 tsp
turmeric
1 tsp dried ground pomegranate (anardana) or 2 tsp
pomegranate molasses
2 tsp
garam masala
Meat, fish and poultry
500g/1lb 2oz
lamb mince
Back to recipe
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