Combine the flour, oil, salt, and sugar in a large bowl. Gradually add warm water and knead the mixture into a smooth dough. Cover with a damp cloth and let it rest for 30 minutes.

Heat 1 tablespoon of oil in a pan over medium heat. Sauté onions, garlic, and ginger until the onions become translucent.

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

Mix salt, cumin, coriander, garam masala, and chili powder into the pan with the lamb and stir well.

Let the lamb mixture cool to room temperature.

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

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

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

Heat a griddle or frying pan over medium-high heat and brush it with a little ghee or oil.

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

Repeat steps 7-10 with the remaining dough and filling.

Serve hot with yogurt or chutney.