Serves: 10
Total Calories: 104
Cook the lamb (or poultry) over medium heat until golden, 5 to 7 minutes. Let cool and transfer to a food processor. Add the remaining ingredients and process until minced. If the stuffing seems too moist from the onion, mix in up to 2 tablespoons chickpea or whole wheat flour. Use in basic Stuffed Griddle-Fried Breads.
VARIATION: Any leftover grilled meat or chicken can be minced in a food processor and used as stuffing.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Ground Lamb Parantha Stuffing recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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