Homemade Keema Naan Bread is the perfect combination of deliciously spiced minced lamb (lamb keema) and a soft&fluffy naan dough.
Servings: 4 Naan breads
For the Dough
- 150 ml water (lukewarm)
- 5 g fresh yeast (or 3 g fast action dried yeast)
- 250 g plain white flour / all purpose flour
- 50 g plain yogurt
- ½ teaspoon salt
- ¾ teaspoon baking powder
- 3 teaspoon ghee or melted butter (2 teaspoon and 1 teaspoon separately) (plus extra for kneading)
For the Meat Filling
- 150 g mince lamb
- 1 tablespoon olive oil
- 1 small onion (finely diced)
- 1 teaspoon garlic and ginger paste
- 1 chopped green chili (use half if you don't like spicy)
- ¼ teaspoon cumin powder
- ¼ teaspoon ground turmeric
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garam masala
- ½ tablespoon tomato paste
- ⅓ teaspoon salt
- 2 tablespoon chopped coriander (+ extra for garnish)
Preparing the Filling
Put a pan on medium heat and add the mince. Saute until brown.
Add olive oil and onions, saute until soft and lightly browned then add the garlic ginger paste with green chilli. Cook for few more minutes.
Add the spices and cook for 30 seconds before adding the tomato paste.
Cook until the mixture is dry then add the salt and the coriander. Give it a good stir and remove from the heat.
Let it totally cool down before using.
Preparing the Dough
Pour the warm water into a large bowl.
Whisk in the yeast and half of the flour, mix, cover the bowl and leave in a warm place for 30 minutes.
Stir in the yoghurt and add the rest of the flour, salt and baking powder. mix with your hands to form a soft and sticky dough.
Spoon 2 teaspoon of the ghee or butter and rub it over the dough. Roughly squeeze the dough a few times, cover the bowl with cling film or a clean damp kitchen cloth. and leave it to rise for another 15 minutes.
Pour another 1 teaspoon ghee or melted butter onto the dough and rub lightly all over. Turn the dough out onto a lightly oiled work surface and knead the dough for 30 seconds. Return it to the bowl, cover and leave for 15 minutes to rise in a warm place.
By this time, the dough becomes much smoother. Knead lightly on the oiled surface for a minute and divide the dough into 4 equal pieces, roll them into balls, lightly dust with flour and leave covered for 5 minutes before shaping.
Cooking the Naan Breads
Heat a large heavy-based non-stick pan or a large skillet on medium to high heat.
Take one of the dough balls and roll it out into a size of a small plate using a rolling pin. While working on 1 dough ball, keep the remaining balls covered. Place about 2 -3 tablespoon of the mince filling in the centre and pull the edges up, seal and shape into a ball again.
Lightly flour the ball and turn it into a teardrop or oval shape (about 3 mm or ⅛“ ) using your fingers or a rolling pin.
When the pan is really hot, place the naan and cook until golden brown then flip it using a tong.
Put on a plate and sprinkle some chopped coriander.
Keep them wrapped in a clean cloth while you roll out and cook the remaining naan bread.
Calories: 417kcal | Carbohydrates: 49g | Protein: 15g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 39mg | Sodium: 612mg | Potassium: 231mg | Fiber: 2g | Sugar: 2g | Vitamin A: 47IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 2mg