Malabar Parotta (3 Pcs) & Lamb Khorma Recipe

Make dough

In a large mixing bowl combine 2 cups all-purpose flour, 1 tsp salt and 1 tsp sugar. Add 1 tablespoon warm water and 1 tablespoon milk, then 2 tablespoons oil/ghee. Gradually add about 6–8 tablespoons (approx. 3 tbs listed earlier translated to workable volume) warm water and knead until you obtain a soft, smooth, and elastic dough (about 8–10 minutes). Dough should be slightly tacky but not sticky. Adjust with small amounts of flour or water as needed.

Rest dough

Coat the dough with a little oil, place in a bowl, cover with a damp cloth or plastic wrap and let rest 30–45 minutes at room temperature. Resting relaxes gluten and makes the dough stretchable for layering.

Divide and roll

Divide the rested dough into three equal portions (about 3 balls). Coat each ball lightly with oil. On a lightly oiled surface or well-floured board, roll one ball into a thin circle or rectangle as thin as possible using a rolling pin or by hand stretching. Dust with the additional flour if it sticks.

Create layers

Brush the rolled sheet lightly with melted ghee/butter. Starting at one edge, fold or pleat the sheet into a long thin strip (like a paper fan) or roll tightly into a log, then coil the log into a round patty. Tuck the end underneath. Repeat for remaining dough balls. Let coils rest 10 minutes to relax the layers.

Final roll

Gently flatten each coiled patty and roll lightly into a 6–8 inch circle, being careful not to press out the layers. Use a little dusting flour if needed.

Cook parottas

Heat a heavy skillet or tava over medium-high heat. Add a teaspoon of oil. Place a parotta on the hot skillet. Cook 1–2 minutes until golden underneath, flip and brush the cooked side with ghee or oil. Press gently with a spatula and cook another 1–2 minutes until both sides have golden brown spots and the layers puff slightly. Repeat with remaining parottas, adding oil as needed. Keep cooked parottas wrapped in a clean kitchen towel to stay soft.

Marinate lamb

In a bowl toss 500 g boneless lamb cubes with 0.5 tsp turmeric, 1 tsp red chili powder, 1.5 tsp salt and 1/2 cup whisked yogurt. Let marinate 20–30 minutes (or up to 2 hours in fridge).

Prepare coconut paste

In a blender combine 3/4 cup grated coconut and 1/4 cup warm water or stock; blend into a coarse-smooth paste. Set aside.

Brown whole spices & sauté onions

Heat 3 tablespoons oil in a heavy-bottomed pot or deep skillet over medium heat. Add 6 green cardamom pods, 1 cinnamon stick, 4 cloves and 1 bay leaf. Sauté 30–45 seconds until fragrant. Add 2 cups thinly sliced onions and cook, stirring occasionally, until deep golden brown (about 12–15 minutes). This step builds sweetness and depth—lower heat if onions begin to burn.

Add ginger, garlic and ground spices

Add 6 minced garlic cloves and 2 tablespoons minced fresh ginger and cook 1–2 minutes. Then add 2 tsp ground coriander, 1 tsp ground cumin and 1 tsp ground fennel (if using). Cook the spice mixture 1–2 minutes, stirring, to bloom the flavors.

Cook lamb

Increase heat to medium-high and add the marinated lamb pieces. Sear for 4–6 minutes, stirring occasionally, until outside is browned. If mixture sticks, deglaze with a splash of warm water or stock and scrape up browned bits.

Build sauce

Stir in 1/2 cup tomato puree and the prepared coconut paste. Mix well. Add 1 cup warm water or lamb stock, bring to a gentle simmer. Reduce heat to low, cover and cook 30–40 minutes, stirring occasionally, until lamb is tender and sauce has thickened. Cooking time may vary depending on lamb cut—check tenderness and add more water if needed.

Finish and season

Once lamb is tender, uncover and simmer 5–7 minutes to reduce sauce to desired consistency. Stir in 1 tablespoon ghee (optional) for richness, 2 tablespoons chopped fresh cilantro and 1 tablespoon lime juice. Taste and adjust salt and acidity as needed.

Rest

Let the khorma rest 5 minutes off heat so flavors meld before serving.

Serve

Place 3 hot Malabar parottas on a plate, slightly torn to show flaky layers, and spoon the lamb khorma alongside or in a small bowl. Garnish khorma with extra cilantro if desired.