This keema naan recipe makes an easy, homemade stuffed bread with a filling of spicy ground lamb. The keema is cooked separately and filled into the naan dough which is then is rolled out and baked in an oven. The result is a wonderfully thick and fluffy stuffed naan that you can have for brunch or dinner!
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It's not difficult to figure out why naan happens to be everyone's favorite Indian bread. There's nothing quite like a thick round of warm and buttery naan to scoop up a bowlful of korma, keema, or kebabs. But what if these wonderfully spicy meats were trapped inside the naan? Droolworthy thought, right? That's exactly what you get when you stuff keema (minced or ground lamb) into the naan to make stuffed naan! Although not the most conventional of Indian meat recipes, it is undeniably delicious. That is why, perhaps, it is so popular at Indian restaurants. Today, I'm quite excited to share my lamb stuffed naan recipe with you, so let's go!
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Why this recipe works
- This naan keema recipe is a complete meal in itself. It will fill and satiate you as its got enough carbs and protein in it to keep hunger at bay for some time.
- The naan is baked in a hot oven, so the recipe eliminates the need to stand at the stovetop and fry the naan pieces on a griddle or frypan one by one. Just stick the rounds in the oven and the bread will come out freshly baked and ready to eat.
- Need I say it is quite delicious? Who doesn't love hot, freshly baked bread stuffed with spiced meat!
🥘 Ingredients
Note: exact amounts are mentioned in the recipe card further down.
Naan Ingredients
- whole wheat flour (atta) (affiliate link)
- all-purpose flour (maida)
- instant dry yeast (affiliate link)
- baking powder
- sugar
- salt
- Water
- cooking oil
- butter, to brush on the cooked naan
Keema Ingredients
- cooking oil
- fried onions
- ginger and garlic, chopped fine
- tomatoes, chopped fine
- whole spices - coriander seeds, cumin seeds, black peppercorns, dry red chillies
- powdered spices - turmeric, curry powder, garam masala
- salt
- ground lamb
🔪 Instructions
Time needed: 1 hour and 50 minutes
How to make keema naan bread
- Make the naan dough
Sift all the dry ingredients in a Pyrex bowl. Add water little by little and knead to form a soft dough. Dip your fingertips in a little oil and roll around the dough ball in the bowl to coat it with the oil.
- Proof the dough
Cover the bowl with a damp teacloth and keep in a dark place for 2 hours. If you want to speed up the proofing process, use your instant pot if you have one. Place the ball of dough in the steel insert and set the instant pot to the yogurt setting. Cover it with a glass lid. I use this instant pot tempered glass lid (affiliate link).
The dough will double in size after proofing and become very soft and pliable, thanks to the yeast. - Make the keema (preparation)
While the dough for the naan is resting, slice the the onions finely and fry them in hot oil until reddish-brown. Transfer to a small bowl (oil and all).
Chop the ginger, garlic and tomato finely.
Put all the whole spices (coriander, cumin, peppercorns, and dry red chillies) in a small frypan and dry roast over medium heat till fragrant. Let them cool down, then grind in a spice grinder to a coarse powder. - Make the keema (cooking)
Put the onion along with the oil in a medium sized pot, add the ginger, garlic, tomatoes, ground whole spices, turmeric, curry powder, garam masala and salt. Fry for 2 minutes on medium heat, adding a few splashes of water as needed.
Add the ground meat, mix well with a spoon, and stir fry for 15 minutes or until the keema turns shiny and fragrant. Add a few splashes of water as required, but do not add too much. We want the keema dry enough to easily stuff into the dough later. - Assemble the dough and keema
Divide the dough into 7 or 8 equal portions and roll into balls.
Roll out a ball (small and thick disc) and place 2 tablespoons of keema in the centre. Fold the sides and pinch close. Take care not to tear the dough. Repeat for all the balls.
- Roll out the stuffed dough balls
Place each ball on a clean surface ( I used a marble slab) and roll it out gently into an oblong shape. Sprinkle a little dry flour if the dough is sticky. You won't need much dry flour if any at all since the dough will be quite pliable. Repeat for all the balls.
- Bake the naan rounds
Preheat your oven to 550 Fahrenheit. Brush the naan rounds with a little oil or butter and place them on a heavy baking tray. Keep the tray in the hot oven for 3-4 minutes. Keep an eye on the naan while it is baking. The naan will turn golden brown and acquire dark spots. Take out the tray and serve hot.
💭 Top tips
- Do make sure the keema is dry before stuffing it into the naan, or the dough will break and the keema will spill out. The trick is to add only enough water to cook the keema and keep stirring it on medium heat till it is done.
- Roll out the dough balls with gentle hands and with even pressure on all sides. This is not as difficult as it sounds as the dough will be quite pliable, thanks to the yeast.
🥗 Side dishes
- A helping of raita (whisked yogurt with spices) goes perfectly with stuffed breads. This onion raita complements keema naan very well.
- You can also serve it with achar or Indian pickle (mango, lime, mixed...take your pick).
- If nothing else is there, you can always make a quick salad to go with it. Slice a few cucumbers, onions, and radishes, sprinkle a little salt and pepper on them and you're good to go.
Frequently asked questions
Reheat it in a hot oven if you want it to regain its crispy texture. A microwave is convenient, but it is not the best appliance for heating stuffed breads as they can become soggy.
Yes, keema naan can be frozen easily. Layer the individual naan pieces with some wax paper and put them in a ziplock bag. When you want to reheat them, the naan will be easy to separate and reheat.
It can be as spicy or mild as you want to it to be. It all depends on how much chilli you put in the keema. Put less for mild heat, slightly more for more heat.
Yes, it is possible to make it without yeast. The dough will not be as pliable but it will still form those characteristic air pockets that we see in naan bread, thanks to the baking powder. Do add a couple of tablespoons yogurt to the flour before kneading it if you are not using yeast.
📖 Recipe
Keema Naan
Equipment
- Medium-sized Pyrex bowl or Instant pot
- Small frypan
- Spice grinder
- Medium sized pot or saucepan
- Rolling Pin
- Oven
Ingredients
Naan Ingredients
- 1 cup whole wheat flour atta
- 1 cup all-purpose flour maida
- 1 tsp instant dry yeast
- 1 tsp baking powder
- 1 tsp white sugar
- 1 tsp salt
- 1 cup plain water approximately
- ½ tsp cooking oil
- 1 tbsp butter
Keema Ingredients
- 2 tbsp cooking oil
- 1 cup red onions sliced finely
- 1 tablespoon garlic chopped finely
- 1 tbsp ginger chopped finely
- ½ cup tomatoes chopped
- 1 teaspoon coriander seeds
- 1 tsp cumin seeds
- ½ tsp black peppercorns
- ½ teaspoon chilli flakes
- ¼ tsp turmeric powder
- ¼ tsp curry powder
- ¼ tsp garam masala powder
- ½ tsp salt
- ½ lbs ground lamb keema
Instructions
Make the naan dough
- Sift all the dry ingredients in a Pyrex bowl. Add water little by little and knead to form a soft dough. Dip your fingertips in the oil and roll around the dough ball in the bowl to coat it with the oil.
- Cover the bowl with a damp teacloth and keep in a dark place for 2 hours. Put the prepared dough in an instant pot on the yogurt setting if you want to halve the proofing time. Cover it with a glass lid. The dough will double in size after proofing and become very soft and airy.
Make the keema (preparation)
- While the dough for the naan is resting, slice the the onions finely and fry them in hot oil until reddish-brown. Transfer the onions and oil to a small bowl.
- Chop the ginger, garlic and tomato finely.
- Put all the whole spices (coriander, cumin, peppercorns, and dry red chillies) in a small frypan and dry roast over medium heat till fragrant. Let them cool down, then grind in a spice grinder to a coarse powder.
Make the keema (cooking)
- Put the onion along with the oil in a medium sized pot, add the ginger, garlic, tomatoes, ground whole spices, turmeric, curry powder, garam masala and salt. Fry for 2 minutes on medium heat, adding a few splashes of water as needed.
- Add the ground meat, mix well with a spoon, and stir fry for 15 minutes or until the keema turns shiny and fragrant. Add a few splashes of water as required, but do not add too much. The meat needs to be dry enough to easily stuff into the dough later.
Assemble the dough and keema
- Divide the dough into 7 or 8 equal portions and roll into balls.
- Roll out a ball (small and thick disc) and place 2 tablespoons of keema in the centre. Fold the sides and pinch close. Take care not to tear the dough. Repeat for all the balls.
- Place each ball on a clean surface and roll it out gently into an oblong or round shapes. Sprinkle a little dry flour if the dough is sticky. You won't need much dry flour if any at all since the dough will be quite pliable. Repeat for all the balls.
Bake the naan rounds
- Preheat your oven to 550 Fahrenheit. Brush the naan rounds with a little oil (or butter) and place them on a heavy baking tray. Keep the tray in the hot oven for 3-4 minutes. The naan will turn golden brown and acquire dark spots. Take out the tray and serve hot.
Notes
- Do make sure the keema is dry before stuffing it into the naan, or the dough will break and the keema will spill out. The trick is to add only enough water to cook the keema and keep stirring it on medium heat till it is done.
- Roll out the dough balls with gentle hands and with even pressure on all sides. This is not as difficult as it sounds as the dough will be quite pliable, thanks to the yeast.
- You can use the red meat of your choice. Substitute lamb with goat or beef if you want. The cooking time will remain the same.
Thanks for coming! Let me know what you think: