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A delicious North Indian flatbread, soft and fluffy, stuffed with a savory, spiced minced lamb filling. Perfect for a hearty meal, this naan is best enjoyed hot with a side of raita or a simple curry.
For 4 servings
Prepare the Naan Dough
Cook the Keema Filling
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A delicious North Indian flatbread, soft and fluffy, stuffed with a savory, spiced minced lamb filling. Perfect for a hearty meal, this naan is best enjoyed hot with a side of raita or a simple curry.
This north_indian recipe takes 165 minutes to prepare and yields 4 servings. At 643.86 calories per serving with 19.84g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Stuff and Roll the Naan
Cook the Keema Naan
Serve
You can substitute lamb mince with chicken mince or turkey mince. Adjust cooking time accordingly as chicken cooks faster.
For a vegetarian version, replace the lamb mince with crumbled paneer, mashed potatoes, or soy granules. Sauté the filling with the same spices.
For a healthier option, you can make the dough with a 50/50 mix of all-purpose flour and whole wheat flour (atta). The naan will be denser but more nutritious.
Add 1/4 teaspoon of carom seeds (ajwain) to the keema filling for a different flavor profile and digestive benefits.
The lamb mince provides high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Lamb is a great source of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for forming red blood cells and preventing anemia.
The carbohydrates from the all-purpose flour in the naan provide a quick and sustained source of energy to fuel your daily activities.
Lamb mince is rich in B vitamins, particularly B12 and B3 (niacin), which are vital for energy metabolism, nervous system function, and maintaining healthy skin.
One Keema Naan contains approximately 450-550 calories, depending on the fat content of the lamb and the amount of butter used for brushing. It's a calorie-dense and filling meal.
Keema Naan can be part of a balanced diet when eaten in moderation. It's a good source of protein and iron from the lamb. However, it is made with refined flour and can be high in fat and calories. To make it healthier, you can use leaner mince and whole wheat flour.
Yes, you can prepare the dough and let it go through its first rise. Then, punch it down, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. Let it come to room temperature for about 30-45 minutes before stuffing and rolling.
A hard naan can be due to several reasons: the dough was not kneaded enough, it didn't rise properly, or it was cooked on a low flame for too long. Ensure your yeast is active, the dough is soft, and you cook it on a hot skillet.
Wrap leftover naans in aluminum foil or an airtight container and refrigerate for up to 2 days. To reheat, warm them on a tawa or skillet over medium heat for a minute on each side, or sprinkle with a little water and heat in a microwave for 20-30 seconds.
Yes, you can make a yeast-free version. Replace the yeast with 1/2 tsp baking powder and 1/4 tsp baking soda. The texture will be slightly different, less fluffy and more like a stuffed paratha, but still delicious.