Keema Naan

This keema naan recipe makes a restaurant style 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!

Course Bread

Cuisine Indian

Keyword keema naan, stuffed naan recipe

Prep Time 20

Cook Time 30

Resting time 1

Total Time 1 50

Servings

Calories 271kcal

Author Saima Zaidi

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

US Customary - Metric

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.

Nutrition