Description
Keema Naan is a delicious Indian flatbread stuffed with a spiced ground lamb or beef filling. This recipe combines soft, yeasted naan dough with a flavorful mixture of sautéed meat, aromatic spices, and fresh herbs. Cooked on a hot skillet or in a preheated oven, the naan develops a delightful char and crispy edges, making it perfect as a hearty snack or accompaniment to your meal.
Ingredients
Scale
Dough Ingredients
- 2 cups All-Purpose Flour
- 1 teaspoon Dry Yeast
- 3/4 cup Warm Water
- 1 teaspoon Sugar
- 1/2 teaspoon Salt
- 1/4 cup Plain Yogurt
- 2 tablespoons Oil or Ghee
Keema Filling Ingredients
- 1/2 pound Ground Lamb or Beef
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 1-inch piece Ginger, grated
- 1 Green Chili, finely chopped
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Garam Masala
- 2 tablespoons Fresh Cilantro, chopped
- Salt, to taste
Instructions
- Prepare the Oven or Skillet: Preheat your oven to 475°F (245°C) with a heavy pan inside to mimic a tandoor, or heat a skillet on medium-high heat if cooking stovetop. This will ensure the naan cooks quickly and develops those signature charred spots.
- Make the Dough: In a large bowl, combine the all-purpose flour, dry yeast, sugar, and salt. Add the warm water, plain yogurt, and oil or ghee. Knead the mixture into a smooth, elastic dough. Cover the bowl with a damp cloth and let the dough rise for about 1 hour until it doubles in size.
- Cook the Keema Filling: In a skillet, sauté the finely chopped onion, garlic, grated ginger, and green chili over medium heat until softened and fragrant. Add the ground lamb or beef along with ground coriander, cumin, garam masala, and salt to taste. Cook the meat mixture until browned thoroughly. Stir in fresh chopped cilantro and let the filling cool to room temperature.
- Shape the Stuffed Naan: Divide the risen dough into 4 equal balls. Roll one ball into a flat circle, place a generous amount of the cooled meat filling in the center, then carefully seal the edges to encase the filling. Gently roll the stuffed dough again into a flat, round naan shape, ensuring the filling is evenly distributed and sealed inside.
- Cook the Naan: Place the stuffed naan onto the hot skillet or onto the preheated baking surface in the oven. Cook each side until golden brown with characteristic charred spots, approximately 2-3 minutes per side, pressing lightly to ensure even cooking.
- Finish and Garnish: Once cooked, optionally brush the naan with ghee for extra richness and flavor. Garnish with fresh herbs or thin slices of onion as desired.
- Serve: Serve the hot keema naan alongside raita or chutney for a delightful meal or snack.
Notes
- You can substitute ground lamb with ground beef or chicken based on preference.
- For an extra smoky flavor, cook the naan over an open flame or grill instead of a skillet or oven.
- If you don’t have yogurt, you can use milk or buttermilk as a substitute in the dough.
- Allow the meat filling to cool before stuffing to prevent tearing the dough.
- The naan is best enjoyed fresh and warm but can be reheated on a skillet later.
