Keema naan

Dish

Keema naan

Keema naan is made by stuffing a mixture of ground meat (usually lamb or beef), onions, green chilies, and spices into the dough before baking it in a tandoor oven. The result is a soft and fluffy bread with a crispy exterior and a flavorful filling. Keema naan is typically served with a side of raita or chutney.

Jan Dec

Origins and history

Keema naan originated in the Punjab region of India and Pakistan. It is a popular street food and is also served in restaurants and homes throughout the region.

Dietary considerations

Non-vegetarian

Variations

Variations of keema naan include using different types of ground meat, or adding cheese or vegetables to the filling.

Presentation and garnishing

Keema naan is typically served on a plate with the filling facing up, and is often garnished with fresh cilantro or mint leaves.

Tips & Tricks

To make the perfect keema naan, make sure the filling is well-spiced and evenly distributed throughout the dough. Also, be sure to preheat the tandoor oven to the correct temperature before baking the naan.

Side-dishes

Keema naan is typically served with a side of raita or chutney.

Drink pairings

Keema naan pairs well with lassi or chai tea.