In a large bowl, mix together the flour, oil, salt and sugar. In small increments add the warm water and knead into a smooth dough. Cover with a damp cloth and set aside to rest for 30 minutes.

In a pan, heat 1 tbsp of oil over medium heat. Add the onions, garlic and ginger and sauté until the onions are translucent.

Add the minced lamb to the pan and cook until browned, breaking up any lumps with a spoon.

Add the salt, cumin, coriander, garam masala and chilli powder to the pan and mix well.

Allow the lamb mixture to cool to room temperature.

Divide the dough into 8 equal portions and roll each into a ball.

Flatten one ball of dough and place a tablespoon of the lamb mixture in the centre. Fold the edges of the dough up around the filling and pinch together to seal.

Dust the stuffed dough ball with flour and roll out into a thin disk, about 6-7 inches in diameter.

Heat a griddle or frying pan over medium-high heat. Brush a little ghee or oil onto the pan.

Cook the paratha for about 1-2 minutes on each side, or until golden brown and crispy.

Repeat with the remaining dough and filling.

Serve hot with yoghurt or chutney.