Keema Naan Recipe

My Keema Naan Recipe is the perfect combination of deliciously spiced ground lamb (also known as lamb keema) and soft, fluffy naan dough.

You can cook it in a hot skillet, on a tawa, or in the oven, depending on what works best for you. I usually use a skillet because it gives the naan a nice char without needing a tandoor, while the oven is useful when you want to cook more than one at a time.

Jump to:

• What Is Keema Naan?
• The Secret to Soft and Chewy Naan
• Why This Recipe Works
• Ingredients You'll Need
• How to Make Lamb Keema Naan Bread
• How Do I Know the Raw Keema Filling Is Cooked?
• Recipe Tips From the Chef
• Troubleshooting
• What to Serve with Keema Naan
• Storage, Reheating, and Freezing
• Recipe FAQs
• Related Recipes
• Keema Naan

The lamb filling goes into the dough raw and cooks as the naan cooks, so there is no need to prepare it separately first. This keeps the filling juicy and makes the recipe easier with less washing up.

Serve keema naan warm with Chicken Handi for an Indian feast, or dips, soups, or a simple salad on the side. Leftovers reheat well, so they are also good for packed lunches, picnics, or keeping in the freezer for another day.

A lovely comment from a reader:

“Soft and pillowy, they turned out just as described! Thank you for the recipe:).”

What Is Keema Naan?

Keema naan is a stuffed naan bread filled with spiced ground meat. “Keema” means minced or ground meat, and in this recipe I use ground lamb mixed with onion, garlic ginger paste, green chili, tomato paste, spices, and fresh cilantro.

Naan is usually cooked in a tandoor, but you can still make very good keema naan at home without one. A hot skillet, cast-iron pan, or tawa gives the naan golden patches and a little char, while the oven is useful when you want to cook more than one at a time.

Some keema naan recipes use cooked meat filling, but this version uses raw seasoned lamb. The filling is spread inside the dough and cooks as the naan cooks.

The Secret to Soft and Chewy Naan

The dough should be soft and slightly sticky, not dry or firm. This is what helps the naan stay soft after cooking.

The amount of flour in the recipe is a guide because flour, yogurt, and the temperature in your kitchen can all affect the dough. Add the flour gradually and stop when the dough comes together but still feels soft.

If the dough feels sticky at first, don’t add too much extra flour. The ghee or melted butter helps with handling, and the short resting stages make the dough smoother and easier to shape.

By the final rest, the dough should feel soft, stretchy, and much easier to roll.

Why This Recipe Works

• This recipe gives you soft homemade naan with a juicy lamb keema filling, cooked in a skillet, on a tawa, or in the oven.

• The dough only needs short resting stages, but it still becomes soft and easy to handle. It does not need long kneading sessions.

• The filling is used raw, so you don’t need to cook lamb in a separate pan before stuffing the naan. Since the filling is spread thinly inside the dough, it cooks as the naan cooks.

• The skillet method gives the naan good charred spots and a soft texture. The oven method is also included for days when you want a more hands-off way to cook a few naans at once.

• This keema naan also freezes well, which makes it useful for quick lunches, curry nights, packed lunches, and picnics.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

Ground Meat Stuffing

• Ground Lamb - Ground lamb gives the filling its rich flavor and juicy texture. I prefer ground lamb with some fat, around 20% if possible, because very lean meat can turn dry.

• Onion - It adds moisture and flavor to the filling. Finely dice it so it mixes evenly with the meat and cooks inside the naan.

• Garlic Ginger Paste - It gives the filling a lot of flavor without needing extra chopping. You can use freshly grated garlic and ginger instead if you prefer.

• Green chilies - Use half a chili or leave it out if you prefer a milder filling. You can also use red chilli if that's what you have in hand.

• Spices - Cumin, turmeric, black pepper, and garam masala add warm spice without making the filling too heavy.

Keema Naan Dough

• Flour - All-purpose flour works well for soft naan bread. You can also use bread flour if that is what you have, but whole wheat flour will make the naan denser.

• Yeast - Fast-action dried yeast helps the dough rise. I still like mixing it with warm water and some flour first because it helps make the naan softer.

• Ghee or butter – Ghee is clarified butter with milk solids and water removed, leaving behind pure butterfat. It has a more intense flavor than normal butter, and it doesn’t burn even on high heat. You will also use a little more for brushing the cooked naan.

• Plain natural yogurt: Yogurt adds softness and a slight tang to the dough.

• Baking powder - It gives the naan some extra rise and softness.

How to Make Lamb Keema Naan Bread

Prepare the Naan Dough

Pour the lukewarm water into a large bowl. Whisk in the yeast and half of the flour. Mix well, cover the bowl, and leave it in a warm place for 30 minutes.

Stir in the yogurt, then add the remaining flour, salt, and baking powder. Mix with your hands until you have a soft and sticky dough. Spoon 2 teaspoons of ghee or melted butter over the dough and rub it over the surface. Roughly squeeze the dough a few times, then cover the bowl with plastic wrap or a clean, damp kitchen towel. Leave it to rise for another 15 minutes.

Prepare the Filling

While the dough is resting, place the ground lamb, onion, garlic ginger paste, green chili, cumin, turmeric, black pepper, garam masala, tomato paste, salt, and chopped cilantro in a bowl.

Mix well until combined. Cover and keep in the refrigerator while you finish the dough.

Finish the Dough

Pour another 1 teaspoon of ghee or melted butter over the dough and rub it lightly over the surface. Turn the dough out onto a lightly oiled work surface and knead it for 30 seconds.

Return the dough to the bowl, cover it, and leave it for another 15 minutes in a warm place. By this time, the dough should feel smoother and easier to handle.

Fill and Shape the Naan

Lightly knead the dough on the oiled surface for about 1 minute. Divide it into 4 equal pieces, roll them into balls, lightly dust with flour, and leave them covered for 5 minutes before shaping. Take one dough ball and roll it out to the size of a small plate. Keep the remaining dough balls covered while you work.

Place ¼ of the lamb filling in the center. Pull the edges up around the filling, seal well, and shape it back into a ball. Lightly flour the filled dough ball and gently roll or press it into a teardrop or oval shape, about ⅛ inch / 3 mm thick. Work gently so the filling does not tear through the dough.

Skillet or Tawa Method

Heat a large heavy-based non-stick pan, cast-iron skillet, or tawa over medium-high heat. When the pan is very hot, place one naan in the skillet. Cook until golden underneath, then flip it with tongs and cook the other side.

The naan should have golden patches, a few darker spots, and the filling should be cooked through inside. Transfer to a plate and brush with ghee or melted butter while still warm.

Sprinkle with chopped cilantro if you like. Keep the cooked naan wrapped in a clean kitchen towel while you roll and cook the remaining naan breads.

Oven Method

Preheat the oven to 475°F / 245°C. Place a large baking sheet or pizza stone in the oven while it heats.

Shape the keema naan as explained above. Carefully place the naan on the hot baking sheet or pizza stone.

Bake for 5 to 7 minutes, or until the naan starts to puff and the top has golden patches.

Flip the naan and bake for another 2 to 3 minutes, until cooked through and lightly golden on both sides. If your oven has a grill/broil function, finish under it for 30-60 seconds to mimic the blistering you'd get from a tandoor.

Brush with ghee or melted butter as soon as it comes out of the oven.

If your oven runs cooler, the naan may need a little longer. Check the first one before baking the rest so you can adjust the timing.

How Do I Know the Raw Keema Filling Is Cooked?

The filling cooks because it is spread thinly inside the naan. The most important thing is not to overfill the dough and not to roll the naan too thick.

If you are cooking in a skillet or on a tawa, keep the heat medium-high. The outside should turn golden while the inside has enough time to cook.

If you are using the oven, bake the naan on a very hot preheated baking sheet or pizza stone. This gives the dough strong heat from underneath and helps the filling cook properly.

You can check the first naan by cutting it in half before serving. The lamb should be hot all the way through and no longer pink.

Recipe Tips From the Chef

• The best type of flour for naan bread is all-purpose flour. Substituting it with other types of flour (such as whole wheat flour) will make the naan breads less soft and denser.

• Make sure the skillet, tawa, baking sheet, or pizza stone is very hot before cooking.

• This keema nan bread takes a bit of time and some patience. It doesn't need much kneading but requires a few " knead and let it rise " sessions for a smooth dough.

• The shape and size of naan bread differ substantially in every restaurant you go to. Naan bread needs to be soft and fluffy. So do not make them too thin. But making it too thick will result in an uncooked doughy center.

• After cooking the naan bread, brush with some garlic butter/ghee for extra flavor and serve them straight from the pan.

• Once you have made the dough, you must use it promptly. If you want to make the dough in the morning to cook later in the evening, reduce the amount of yeast to ¼ teaspoon and keep the dough in the fridge covered until required.

• When making Keema Nan, it is very important to roll out the dough carefully to avoid having the keema rip through the dough.

Troubleshooting

Why did my keema naan tear while rolling?

The dough may have been rolled too thin, the filling may have been too much, or you may have pressed too hard after stuffing. Use a little less filling next time and roll gently from the center outward.

Why is my dough too sticky?

Naan dough should be soft and slightly sticky. If it is impossible to handle, add a small spoonful of flour at a time, but don’t add too much or the naan can turn dense.

Why is my keema naan doughy in the middle?

The naan may be too thick, the heat may be too low, or the filling may be piled too thickly in the center. Roll it to about ⅛ inch / 3 mm and spread the filling evenly before sealing.

Why is my filling dry?

The lamb may be too lean, or the naan may have cooked for too long. Ground lamb with some fat gives the best result.

Why is my naan not puffing?

The skillet, tawa, or oven tray may not be hot enough, the dough may be too dry, or the naan may have been rolled unevenly. Let the cooking surface heat properly before adding the naan.

Why did the filling leak out?

The naan may not have been sealed properly, or it may have been overfilled. Seal the edges tightly before shaping the dough back into a ball.

What to Serve with Keema Naan

Keema naan is filling enough to serve on its own, especially while it is still warm.

It also goes well with Cacik (Turkish Yoghurt Sauce), Onion Raita, Tandoori Chicken, and Dal Palak (Spinach Dal).

You can serve it with soups such as Turkish Lentil Soup (Mercimek Corbasi), Red Pepper and Tomato Soup, Vegan Pumpkin Soup, and Ezogelin Corbasi (Ezogelin Soup).

Storage, Reheating, and Freezing

Let the keema naan cool completely before storing. Wrap it in aluminum foil or place it in an airtight container. Keep it in the refrigerator for up to 2 to 3 days.

To reheat in a skillet, warm a skillet or tawa over medium heat. Place the naan in the pan and heat for 1 to 2 minutes on each side, until warm.

To reheat in the oven, wrap the naan in foil and heat at 350°F / 175°C for 5 to 7 minutes, or until warmed through.

You can freeze keema naan for up to 3 months. Wrap each naan well, then place them in a freezer bag or freezer-safe container. Thaw in the refrigerator before reheating.

Recipe FAQs

Related Recipes

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Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this soft, chewy, and buttery Lamb Keema Naan Bread as much as you enjoy eating it! 🙂