Go Back
+ servings
keema stuffed flatbread
Print Recipe
5 from 8 votes

Keema Naan

Homemade Keema Naan Bread is the perfect combination of deliciously spiced minced lamb (lamb keema) and a soft&fluffy naan dough. 
Prep Time30 mins
Cook Time15 mins
Rising time1 hr 5 mins
Total Time1 hr 50 mins
Course: Breakfast, Main Course, Side Dish, Snack
Cuisine: Asian, Indian
Diet: Low Lactose
Servings: 4 Naan breads
Calories: 417kcal
Author: Ayla Clulee

Ingredients

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
  • teaspoon salt
  • 2 tablespoon chopped coriander (+ extra for garnish)

Instructions

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.

Nutrition

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