Keema Naan Recipe

Ingredients

• For the naan: For the naan:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) plain yogurt 1/4 cup (60ml) plain yogurt
• 1/4 cup (60ml) warm milk 1/4 cup (60ml) warm milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Butter or ghee, for brushing Butter or ghee, for brushing
• For the keema filling: For the keema filling:
• 250g minced lamb or beef 250g minced lamb or beef
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt, to taste Salt, to taste
• Fresh cilantro, chopped Fresh cilantro, chopped

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt for the naan. Mix well.
2. 2.
   Add the plain yogurt, warm milk, and vegetable oil to the dry ingredients. Mix until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a damp cloth, and let it rest in a warm place for 1-2 hours until it doubles in size.
5. 5.
   While the dough is resting, prepare the keema filling. Heat a pan over medium heat and add the minced meat. Cook until browned.
6. 6.
   Add the chopped onion, minced garlic, and grated ginger to the pan. Sauté until the onions are translucent.
7. 7.
   Stir in the cumin powder, coriander powder, turmeric powder, garam masala, and salt. Cook for another 2-3 minutes.
8. 8.
   Remove the pan from heat and garnish the keema filling with fresh cilantro. Set aside to cool.
9. 9.
   Once the dough has doubled in size, punch it down to release the air. Divide the dough into equal-sized balls.
10. 10.
    Take one dough ball and flatten it with your hands. Place a spoonful of the keema filling in the center and seal the edges to form a stuffed ball.
11. 11.
    Roll out the stuffed ball into an oval or round shape, about 1/4 inch thick.
12. 12.
    Heat a skillet or tawa over medium heat. Place the rolled naan on the skillet and cook for about 2 minutes on each side until golden brown spots appear.
13. 13.
    Brush the cooked naan with butter or ghee. Repeat the process with the remaining dough and filling.
14. 14.
    Serve the Keema Naan hot with your favorite curry, chutney, or raita.

Treat your ingredients with care...

• Minced lamb or beef — Ensure that the meat is lean and fresh for the best flavor and texture.
• Fresh cilantro — Rinse the cilantro thoroughly and pat it dry before chopping to remove any dirt or impurities.

Tips & Tricks

• If you don't have instant yeast, you can use active dry yeast instead. Activate it by dissolving it in warm milk with a pinch of sugar before adding it to the dough.
• For a spicier keema filling, add chopped green chilies or red chili powder according to your taste preference.
• To achieve a smoky flavor similar to tandoor-cooked naan, you can brush the cooked naan with melted butter and briefly heat it over an open flame.

Serving advice

Serve Keema Naan as a main course with a side of raita or pickles. It can also be enjoyed as a snack or appetizer with a cup of hot tea or chai.

Presentation advice

Arrange the Keema Naan on a platter, garnished with fresh cilantro leaves. Serve it warm to showcase its soft texture and enticing aroma.