Qeema Paratha

Add all the ingredients to your kitchen aid and mix everything using the dough hook.

Knead the dough for at least 5 minutes, shape into a disc, cover with a damp kitchen towel and set on the counter to allow it to rest.

Heat the cooking oil, add the garlic and ginger paste, and saute for one minute.

Add the ground beef and saute until it's no longer pink.

Add all the spice powders, and saute for one minute to allow the spices to bloom.

Add the half cup of water, cover and simmer for 10 minutes.

Uncover and turn the heat to high. Saute until all of the liquid evaporates.

Set aside to cool to room temperature.

Dry roast the coriander seeds for a few minutes to release the aroma.

Add the roasted coriander seeds and pomegranate seeds to a mortar and pestle and grind coarsely.

Chop the yellow onion, serrano chilies and cilantro.

Add all of the above to the cooked ground beef and mix well.

Divide the dough into six even portions, shaping each one into a ball.

Use a rolling pin to flatten each ball into a 6" disc.

Place 2 heaping tablespoons of the keema mixture in the center of each disc.

Wrap the dough around the meat and pinch it together to seal it completely.

Roll out the stuffed dough until you have an 8" circle.

Preheat your griddle on high heat and then reduce to medium heat for the remainder of the cooking.

Add the flatbread to it and cook for 30-45 seconds before flipping it over.

Add 1 tablespoon of oil on the par cooked surface, spreading evenly.

Flip the paratha over and add a tablespoon of oil to the other side.

Continue to cook the paratha for 1-2 minutes on each side, pressing down with a spatula to help it brown evenly.

Once you see dark brown blisters on the surface of the paratha, remove it from the griddle and repeat the process until all your parathas are cooked.
Serve with Milkpak Yogurt.