Keema Naan Keema Naan
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Prep 20 minutes
Total 6 hours
Serves Naans
US | Metric
Ingredients
Keema
  • 250 g Lamb mince
  • 1 Whole onion
  • Half a tin of chopped tomatoes
  • 4 Garlic cloves, minced
  • 4 Green chillies
  • 1½ tsps Grated ginger
  • Half a cup of frozen peas
  • 1 tsp Ground cumin
  • 1 tsp Turmeric
  • 1 Heaped teaspoon Garam masala
  • Handful of chopped coriander
Naan
  • 275 g Plain white flour
  • 75 ml warm milk
  • 70 g Greek yoghurt
  • 1 tsp Sugar
  • 1 tsp Salt
  • 1 Egg, lightly beaten
  • 1½ tsps Baking powder
Garnish
  • 100 g melted unsalted butter
  • 2 Garlic cloves, finely chopped
  • 1 tbsp Truffle oil
  • 2 tbsps Chopped coriander

Keema Naan

Restaurant style lamb keema stuffed naans!

For the Keema:

1. Start off by making the base of the curry known as a "thorka". Finely chop one onion and fry in oil until softened and slightly golden. Add the grated garlic and ginger and cook until aromatic. Meanwhile, blend the tomato and green chillies in a blender. Add the tomato mixture to the pan and gently simmer.

2. Add the various dry spices to the mixture and 1 tsp of salt. Simmer on low heat for approx. 10 minutes and stir regularly.

3. Once the thorka is complete, add the mince meat and break the meat down very finely in to the tomato mixture. Mix well and then cover the pan with a lid and simmer on a low heat for up to 40 minutes. You need to stir regularly so that the meat doesn't stick to the bottom of the pan. Finally, add the peas and put the lid back on and simmer for 15 minutes (keep stirring regularly)

4. Once the meat has absorbed the sauce, add fresh sliced green chilli and a good handful of chopped coriander. Mix well and taste. Add more salt if needed!


For the Naan:

  1. Using your hands, all of the ingredients together and knead into a soft dough. The dough should be a little sticky but you should be able to work with it without it sticking to your hands.
  2. Place the dough in a lightly oiled bowl and cover with a damp cloth for 5 - 6 hours.
  3. After 5 - 6 hours, remove the dough on to a floured surface.
  4. Separate the dough into about 6 - 8 small balls.
  5. Take one of the balls and make a deep indent in the side of it with your thumb.
  6. Place 1 tbsp of the cold lamb keema and place inside the hole and then work the dough around it.
  7. Form this all into a ball and then place on a floured surface. Press down to flatten slightly.
  8. Using a rolling pin, role the dough out into a round flat disc shape. Flat is key but try not to break the dough and expose the keema
  9. Brush the top of the naan with oil. Brush water on the opposite side.
  10. Heat your tawa pan until very hot.
  11. Slap the naan into the pan, water side down. As long as your pan is hot enough, bubble should start forming on the top.
  12. When you have big bubbles, flip it over to toast the other side briefly for a minute.
  13. Once cooked, remove and immediately brush with the hot garlic truffle butter and garnish with fresh coriander and nigella seeds.
Keema Naan Keema Naan

Keema Naan

Restaurant style lamb keema stuffed naans!

favorite
print
like
Prep 20 minutes
Total 6 hours
Serves Naans
US | Metric
Ingredients
Keema
  • 250 g Lamb mince
  • 1 Whole onion
  • Half a tin of chopped tomatoes
  • 4 Garlic cloves, minced
  • 4 Green chillies
  • 1½ tsps Grated ginger
  • Half a cup of frozen peas
  • 1 tsp Ground cumin
  • 1 tsp Turmeric
  • 1 Heaped teaspoon Garam masala
  • Handful of chopped coriander
Naan
  • 275 g Plain white flour
  • 75 ml warm milk
  • 70 g Greek yoghurt
  • 1 tsp Sugar
  • 1 tsp Salt
  • 1 Egg, lightly beaten
  • 1½ tsps Baking powder
Garnish
  • 100 g melted unsalted butter
  • 2 Garlic cloves, finely chopped
  • 1 tbsp Truffle oil
  • 2 tbsps Chopped coriander

For the Keema:

1. Start off by making the base of the curry known as a "thorka". Finely chop one onion and fry in oil until softened and slightly golden. Add the grated garlic and ginger and cook until aromatic. Meanwhile, blend the tomato and green chillies in a blender. Add the tomato mixture to the pan and gently simmer.

2. Add the various dry spices to the mixture and 1 tsp of salt. Simmer on low heat for approx. 10 minutes and stir regularly.

3. Once the thorka is complete, add the mince meat and break the meat down very finely in to the tomato mixture. Mix well and then cover the pan with a lid and simmer on a low heat for up to 40 minutes. You need to stir regularly so that the meat doesn't stick to the bottom of the pan. Finally, add the peas and put the lid back on and simmer for 15 minutes (keep stirring regularly)

4. Once the meat has absorbed the sauce, add fresh sliced green chilli and a good handful of chopped coriander. Mix well and taste. Add more salt if needed!


For the Naan:

  1. Using your hands, all of the ingredients together and knead into a soft dough. The dough should be a little sticky but you should be able to work with it without it sticking to your hands.
  2. Place the dough in a lightly oiled bowl and cover with a damp cloth for 5 - 6 hours.
  3. After 5 - 6 hours, remove the dough on to a floured surface.
  4. Separate the dough into about 6 - 8 small balls.
  5. Take one of the balls and make a deep indent in the side of it with your thumb.
  6. Place 1 tbsp of the cold lamb keema and place inside the hole and then work the dough around it.
  7. Form this all into a ball and then place on a floured surface. Press down to flatten slightly.
  8. Using a rolling pin, role the dough out into a round flat disc shape. Flat is key but try not to break the dough and expose the keema
  9. Brush the top of the naan with oil. Brush water on the opposite side.
  10. Heat your tawa pan until very hot.
  11. Slap the naan into the pan, water side down. As long as your pan is hot enough, bubble should start forming on the top.
  12. When you have big bubbles, flip it over to toast the other side briefly for a minute.
  13. Once cooked, remove and immediately brush with the hot garlic truffle butter and garnish with fresh coriander and nigella seeds.