Lamb Keema Kathi Roll Recipe

Lamb keema kathi roll is a popular Indian street food consisting of spiced ground lamb (keema) wrapped in a flaky, egg-washed paratha with onions, chutney, and fresh herbs. It’s a complete meal in one hand—savory, tangy, and satisfying. This recipe simplifies the process without sacrificing flavor, using pantry-friendly spices and a straightforward dough that yields crisp, tender rolls.

Ingredients

For the dough:
2 cups (250 g) all-purpose flour, plus more for dusting
1/2 tsp salt
2 tbsp (30 ml) vegetable oil, plus more for brushing
3/4 cup (180 ml) water, at room temperature
2 large eggs, beaten (for egg wash)
For the keema filling:
1 lb (450 g) ground lamb
1 medium onion, finely chopped (about 1 cup / 150 g)
2 cloves garlic, minced
1 tbsp (15 g) grated fresh ginger
1 green chili, finely chopped (optional)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric powder
1/2 tsp red chili powder (adjust to taste)
1/2 tsp garam masala
1/2 cup (120 ml) water or tomato puree
2 tbsp (30 ml) vegetable oil
Salt to taste
For assembly:
1/2 cup (120 ml) mint chutney (or tamarind chutney)
1 medium red onion, thinly sliced
1/2 cup (20 g) fresh cilantro leaves
1 lemon, cut into wedges

Instructions

Make the dough: In a large bowl, mix flour and salt. Add oil and rub into flour with your fingers until it resembles coarse crumbs. Gradually add water and knead into a soft, pliable dough (about 5 minutes). Cover with a damp cloth and let rest for 15 minutes.
Cook the keema: Heat oil in a large skillet over medium heat. Add onions and cook until soft and golden, about 5 minutes. Add garlic, ginger, and green chili; sauté for 1 minute until fragrant.
Add ground lamb and break it up with a spoon. Cook until no longer pink, about 5 minutes. Stir in cumin, coriander, turmeric, red chili powder, and salt. Cook for 2 minutes.
Add water or tomato puree, reduce heat to low, and simmer uncovered for 10 minutes until the liquid reduces and the mixture is dry-ish. Stir in garam masala, then remove from heat. Taste and adjust salt. Keep warm.
Roll the parathas: Divide dough into 4 equal balls. On a floured surface, roll each ball into a thin circle (about 8 inches / 20 cm diameter).
Cook the parathas: Heat a cast-iron or nonstick skillet over medium-high heat. Cook each paratha for 1–2 minutes per side until golden spots appear. Brush the top with beaten egg, flip, and cook for another 30 seconds. Repeat on the other side. Transfer to a plate and keep covered. Repeat with remaining dough.
Assemble the rolls: Lay a paratha on a plate. Spread 1–2 tablespoons of chutney in the center. Place a quarter of the keema in a line across the middle. Top with sliced red onion and cilantro. Squeeze a little lemon juice over.
Roll and serve: Fold the bottom edge over the filling, then fold in the sides and roll tightly like a burrito. Secure with parchment paper or foil if desired. Serve immediately.

Tips

Substitutions: Use ground chicken or turkey instead of lamb; reduce cooking time slightly. For a gluten-free version, use a gluten-free flour blend for the dough, though the texture will be less flaky.
Make ahead: The keema can be cooked up to 2 days ahead and refrigerated. Reheat before assembling. The dough can be made a day ahead and kept wrapped in the fridge; bring to room temperature before rolling.
Common mistake: Overfilling the roll makes it hard to wrap and may tear the paratha. Keep the filling to about 1/2 cup per roll.
Chutney: If you don’t have mint chutney, use a mix of yogurt and a pinch of chaat masala for a tangy alternative.

Serving Suggestions

Serve the rolls hot with extra chutney on the side, along with a simple salad of sliced cucumbers and radishes. They also pair well with a bowl of spiced yogurt or a cooling raita. For a fuller meal, serve with a side of lentil soup (dal) or a fresh tomato salad.

Variations

Vegetarian: Replace lamb with crumbled paneer or a mixture of grated vegetables (carrots, peas, potatoes) cooked with the same spices.
Spicier: Add 1/2 teaspoon of cayenne pepper or a chopped serrano pepper to the keema.
Egg wrap: Instead of paratha, use a thin omelet as the wrapper for a low-carb version.
Cheese: Sprinkle shredded cheddar or mozzarella over the keema before rolling for a fusion twist.

Storage and Reheating

Assembled rolls are best eaten fresh. Store leftover keema and parathas separately in airtight containers in the refrigerator for up to 3 days. Reheat the keema in a skillet over medium heat until hot, and warm the parathas in a dry skillet for 1 minute per side. Assemble fresh rolls when ready. You can also freeze the cooked keema for up to 3 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use store-bought parathas? Yes, frozen or refrigerated parathas work well. Just cook them according to package instructions and skip the egg wash if you prefer.

How do I keep the rolls from getting soggy? Make sure the keema is dry (not watery) before assembling. Also, spread chutney thinly and avoid adding too many wet ingredients like raw tomatoes.

Can I make this dairy-free? Yes, the recipe is naturally dairy-free as written. Use oil instead of ghee for cooking.

What is the safe internal temperature for ground lamb? Cook the keema until it reaches a safe minimum internal temperature of 160°F (71°C) as measured by a food thermometer, per USDA FSIS guidelines.

Can I bake the rolls instead of pan-frying? Yes, you can assemble the rolls and place them seam-side down on a baking sheet. Brush with oil and bake at 400°F (200°C) for 10–12 minutes until crisp.

Why is my dough tough? Over-kneading or using too much flour can make the dough tough. Knead just until smooth and use a light touch when rolling.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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