Keema Naan, Dal Makhani and Sirke Wale Pyaaz

Instructions

1. 1

   Prepare the Naan Dough

   • In a small bowl, combine the warm milk, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy. This process is called 'proofing' the yeast.
   • In a large mixing bowl, whisk together the all-purpose flour and 0.5 tsp of salt. Create a well in the center.
   • Pour the proofed yeast mixture, yogurt, and 2 tbsp of vegetable oil into the well.
   • Gradually mix the wet and dry ingredients to form a shaggy dough. Transfer to a lightly floured surface and knead for 8-10 minutes until the dough is soft, smooth, and elastic.
   • Lightly grease the dough with a few drops of oil, place it back in the bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free place for 90-120 minutes, or until it has doubled in size.
2. 2

   Cook the Keema Filling

   • While the dough is rising, heat 2 tbsp of vegetable oil in a pan or kadai over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds.
   • Add the finely chopped onion and sauté for 6-8 minutes until it turns soft and golden brown.
   • Stir in the ginger-garlic paste and chopped green chilies. Cook for 1 minute until the raw aroma disappears.
   • Add the lamb mince to the pan. Increase the heat to medium-high and cook, breaking up any lumps with a spatula, for 5-7 minutes until the mince is browned and all the moisture has evaporated.
   • Reduce the heat to medium. Add the chopped tomato, turmeric powder, red chili powder, coriander powder, and 0.75 tsp of salt. Mix well and cook for 5-6 minutes until the tomatoes break down and oil begins to separate from the masala.
   • Cover the pan, reduce the heat to low, and let the keema simmer for 10-12 minutes until it's fully cooked. If there's any remaining moisture, uncover and cook for a few more minutes until the filling is completely dry.
   • Turn off the heat. Stir in the garam masala, lemon juice, and chopped coriander leaves. Transfer the filling to a plate and spread it out to cool completely.
3. 3

   Stuff and Roll the Naan

   • Once the dough has doubled, gently punch it down to release the air. Knead it lightly for 1 minute.
   • Divide the dough and the cooled keema filling into 4 equal portions.
   • Take one portion of dough and flatten it with your fingers into a 3-4 inch disc, making the edges slightly thinner than the center.
   • Place one portion of the keema filling in the center of the disc.
   • Carefully bring the edges of the dough up and together, pinching them to seal the filling inside completely. Form a smooth, sealed ball.
   • Lightly dust the stuffed ball with flour. Gently roll it out into a 6-7 inch round or oval shape, about 1/4 inch thick. Apply even pressure to avoid tearing. Sprinkle some nigella seeds on top and press them in lightly with the rolling pin.
4. 4

   Cook the Keema Naan

   • Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. The pan should be quite hot before you place the naan on it.
   • Carefully lift the rolled naan and place it on the hot skillet. Cook for 1-2 minutes, or until you see bubbles forming on the surface and the underside has golden-brown spots.
   • Flip the naan and cook the other side for another 1-2 minutes. You can gently press it with a spatula for even cooking.
   • For a tandoor-like char, you can use tongs to carefully lift the naan and cook it directly over an open flame for 15-20 seconds per side, until charred spots appear.
   • Remove the cooked naan from the heat and immediately brush it generously with melted butter. Repeat the process for the remaining naans.
5. 5

   Serve

   • Serve the hot Keema Naan immediately with a side of cooling mint raita, plain yogurt, or your favorite curry.