Keema Naan

Keema Naan is a stuffed Indian flatbread filled with a spiced minced meat mixture, usually lamb or beef.

Preparation Time: 40-55 minutes (not including rising time)
Dough Preparation: 15-20 minutes
This includes activating the yeast, preparing the dough, and kneading.
Dough Rising: 1-2 hours, the dough needs time to rise and double in size.
Keema Filling Preparation: 15-20 minutes
This includes chopping onions, tomatoes, and preparing the spiced minced meat filling.
Assembling Naan: 10-15 minutes

Cooking Time: 5-12 minutes
Skillet Cooking: 5-7 minutes per naan
Each keema naan takes about 2-3 minutes on each side to cook on a hot skillet.
Oven Baking: 10-12 minutes
If using an oven, the baking time is typically around 10-12 minutes at a high temperature.

Ingredients:

For the Dough:

  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 teaspoon sugar
  • 1 cup warm water (about 110°F or 43°C)
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 cup plain yogurt
  • 2 tablespoons olive oil or melted ghee (clarified butter)

For the Keema (minced meat) Filling:

  • 1/2 lb (about 225g) minced lamb or beef
  • 1 large onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 teaspoons ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)
  • Ghee or oil for cooking

Instructions:

  1. Prepare the Dough:
    • Follow steps 1-4 from the Garlic Naan recipe to prepare the dough. Let it rise until it doubles in size.
  2. Prepare the Keema Filling:
    • In a pan, heat ghee or oil over medium heat. Add chopped onions and sauté until golden brown.
    • Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
    • Add minced meat and cook until it browns.
    • Stir in chopped tomatoes, turmeric powder, ground coriander, ground cumin, red chili powder, and salt. Cook until the tomatoes are soft and the mixture is well combined.
    • Garnish with chopped cilantro. Allow the keema mixture to cool.
  3. Assemble and Cook:
    • Preheat your skillet or oven to a high temperature.
    • Divide the risen dough into golf ball-sized portions.
    • Roll each portion into a small circle, place a spoonful of the cooled keema mixture in the center, and seal the edges to form a stuffed ball.
    • Roll the stuffed ball into an oval or round shape, about 1/4 inch thick.
    • If using a skillet, cook each keema naan on a hot, lightly greased skillet for 2-3 minutes on each side until it puffs up and is cooked through. If using an oven, bake at a high temperature for 5-7 minutes or until done.
  4. Serve:
    • Optionally, brush the keema naan with melted butter or ghee before serving.
    • Serve the keema naan warm with yogurt or your favorite chutney.