Keema Naan
Here's how to make the best Indian keema naan with this easy recipe. This naan is filled with a minced lamb filling that is full of spice.
Equipment
Ingredients
Naan Dough
- 500 g Self-Raising Flour
- 150 ml Yoghurt
- 130 ml Milk
- 1 Egg
- 2 tbsp Ghee Or Oil Plus More To Garnish
- 1 tbsp Sugar
- 1 tsp Nigella Seeds (Black Onion Seeds)
- 1 tsp Baking Powder
- 1 tsp Salt
Keema Mince
- 500 g Lamb Mince
- 3 tbsp Coriander (finely chopped) Plus More To Garnish
- 1 tbsp Ginger And Garlic Paste
- 1 Green Chilli
- 1 tsp Salt
- 1 tsp Kashmiri Chilli Powder
- 1 tsp Cumin
- 1 tsp Garam Masala
- ½ tsp Turmeric
Instructions
- Pour flour, salt, baking powder, sugar and nigella seeds (black onion seeds) into a large mixing bowl and mix until evenly distributed.
- Add yoghurt and ghee (or oil) into the bowl and mix until thoroughly combined.
- Pour milk followed by a whisked egg into the bowl and mix together until a dough has formed. Use your hands to knead the dough together. Cover with cling film and set aside for later use.If the dough is really sticky, add a small amount of flour and continue to knead. Repeat this until the dough is no longer sticky.
- Add lamb mince to a large mixing bowl followed by all the ground spices, diced chilli, coriander and ginger and garlic paste.
- Separate the meat into 8 equal sized balls. To do this, I usually measure the total meat then divide the sum by 8. Each ball weighed around 67g each.
- Separate the naan dough into 8 equal sections (typically 115g each) and roll into balls. Take one ball and make a hole in the centre with your fingers (the hole should be big enough for a ball of mince meat to fit inside).
- Place one mince ball inside and use your fingers to wrap the naan dough to cover the meat (by bringing the ends together), pinch and twist to seal. Repeat for the remaining seven naan and mince balls. (Watch video to see)
- Roll the naan dough filled with keema mince meat into a naan bread shape (usually a teardrop shape but you can also roll it into a circle). Brush one side with ghee or oil and sprinkle diced coriander on top (sprinkling coriander is optional).
- Preheat a frying pan or tawa over a medium to high heat. Place a naan on the heated surface with the ghee side facing up. Allow it to cook for approximately 3 to 4 minutes, or until bubbles start to form. Then, carefully flip it over and toast the other side briefly.
- One cooked, brush with extra ghee (or butter) and sprinkle extra coriander on top.
Video
Notes
TIP: I tried flipping the naan bread over (like a pancake) and it split! Use a spatula to gently turn the naan bread over.
My Top Tips
To get the best-looking naan breads, make sure the tawa, frying pan or skillet you are using is hot. This is what aids the naan bread puffing up and creates iconic charred spots. If the naan bread is burning too quickly, then the temperature is too hot and needs to be turned down. To finish, don’t skip brushing the freshly cooked naan with ghee or butter, it gives the naan a delicious glossy look. The ideal naan texture is fluffy and soft, if it’s too thin, then the texture will be really crispy. If the texture is too thick, then the dough may not cook entirely and will be doughy in some parts. Roll the keema naan gently and with patience to avoid tearing the naan and exposing the filling. Use good quality lamb mince and season the lamb to your personal taste and preference. I only add one green chilli for a low to medium heat, but you can add more chillies if you like your keema hotter.Nutrition
Calories: 482kcalCarbohydrates: 51gProtein: 21gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 78mgSodium: 736mgPotassium: 321mgFiber: 3gSugar: 4gVitamin A: 138IUVitamin C: 1mgCalcium: 129mgIron: 2mg
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