Indian Lamb and Paranthas



4 lamb cutlets
1 t turmeric
2 t sea salt
1/2 t peppercorns
1 t dried onion flakes

Grind spices and rub on lamb. Heat grill to high and cook each side of the lamb for 3-5 minutes. We like rare!



1 c flour
1 t oil
1/2 t salt
1 t sugar
1 t yeast
Water (yes I did it by feel)

Mix all ingredients together. Let rise in fridge overnight. Remove from fridge and let sit 30 minutes.

Divide into four balls and roll thin. Sprinkle filling and place another thin bread layer on top. Roll as thin as you can. Let sit for 1-2 minutes each time to relax dough.

Preheat skillet on high heat. Butter each side of the bread and cook for 2-3 minutes on each side. Top with cilantro and garlic salt.

Paneer Filling

1/4 c paneer
1/2 t tumeric
1/4 t fenegreek
Pinch of salt

Mix together.

Onion Filling

1/4 c chopped onion
1/2 t Oregano
1/2 t Cumin
1/4 t Ginger
Pinch of salt

Caramelize onion, mix with spices and let cool.


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