Keema Naan

Name: Keema Naan
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4 servings
Cuisine: north_indian
Ingredients: 300 g all-purpose flour; 80 ml yogurt (plain); 1 tbsp oil (for dough); 1 tsp sugar; 1 tsp baking powder; 0.5 tsp salt (for dough and filling); 120 ml water (lukewarm, for dough); 250 g ground lamb; 1 pcs onion (small, finely chopped); 1 inch ginger (grated); 4 pcs garlic (cloves, minced); 1 pcs green chili (finely chopped); 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 1 pinch red chili powder; 2 tbsp coriander leaves (chopped); 1 tbsp ghee (for brushing); 0.5 tsp nigella seeds (for topping)

RATING

4.6/5(92)

TASTE SCORE

9/10

Soft naan stuffed with spiced minced meat makes a rich, satisfying bread that feels special without being hard to make at home. The filling stays juicy, the dough cooks up tender, and each piece is perfect with raita or chutney.

PREP

35m

COOK

25m

SERVES

1 PIECE

550 cal

SERVINGS

METHOD · 6 STEPS

knead · ~26 min
Knead the naan dough.
1.Mix all-purpose flour, sugar, baking powder, 0.25 tsp salt, yogurt, 1 tbsp oil, and lukewarm water in a bowl.
2.Knead for 5 to 6 minutes until the dough is soft and smooth.
3.Cover the dough and let it rest for 20 minutes.
TIPKeep the dough slightly soft so the naan stays tender after cooking.
saute · ~16 min
Cook the keema filling.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add onion and cook until soft and lightly golden, 4 to 5 minutes.
3.Add ginger, garlic, and green chili, then cook for 1 minute.
4.Add ground lamb, break it up well, and cook until it loses its raw color, 5 to 6 minutes.
5.Add coriander powder, cumin powder, garam masala, red chili powder, and the remaining 0.25 tsp salt.
6.Cook until the meat is dry and well spiced, 3 to 4 minutes more.
7.Turn off the heat, mix in coriander leaves, and cool the filling completely.
TIPCook the filling until fairly dry, or the naan will be hard to seal and may tear.
assemble · ~10 min
Stuff and shape the naan.
1.Divide the dough into 4 equal balls.
2.Divide the cooled keema filling into 4 portions.
3.Flatten one dough ball, place one portion of filling in the center, and bring the edges together to seal.
4.Gently roll or pat it into an oval naan about 6 to 7 inches long.
5.Sprinkle a little nigella seeds on top and press them in lightly.
TIPRoll gently from the center outward so the stuffing stays evenly spread.
fry · ~20 min
Cook the naan on a hot pan.
1.Heat a heavy pan or tawa over medium-high heat until hot.
2.Place one stuffed naan on the pan and cook until bubbles appear and the bottom gets golden spots, 2 to 3 minutes.
3.Flip and cook the other side for 2 to 3 minutes until fully cooked and lightly charred in places.
4.Repeat with the remaining naan.
TIPA very hot pan gives better blisters and keeps the bread from drying out.
garnish
Brush the hot naan with ghee.
serve
Serve the keema naan hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cool the lamb filling completely before stuffing, or the warm steam will soften the dough and cause leaks.
2
Cook the keema until no visible liquid remains; a dry filling seals better and prevents soggy naan.
3
If the dough springs back while shaping, let the stuffed ball rest 5 minutes before rolling again.
4
Use a heavy tawa or skillet and preheat it well so the naan blisters before the bread dries out.
5
Press the nigella seeds in after shaping so they stick and do not fall off during cooking.
6
Brush with ghee as soon as the naan comes off the pan so it melts into the surface while hot.
7
You can make the keema filling a day ahead and refrigerate it, which also makes stuffing much easier.