Keema naans

Keema naans

By
From
The Curry Guy
Serves
8-10

I’ve found that keema naans are best cooked in a tandoor or very hot oven on a pizza stone. They are difficult to get right in a frying pan because of the meat inside.

The trick is to roll them out while keeping the meat inside. With a little practice, you’ll roll out your naans and the minced meat inside will be thin and flavourful just like at the best restaurants.

I often substitute homemade tandoori masala for the mixed powder in the lamb mince. I like both versions, so you might like to give both a try.

Ingredients

Quantity Ingredient
1 quantity Naans, ready to shape
flour, for dusting
melted ghee, for brushing
fresh coriander, to finish

For the keema

Quantity Ingredient
400g lamb mince
1/2 onion, finely chopped
2 green chillies, finely chopped or mashed into a paste
2 tablespoons Mixed powder
1 teaspoon Garlic and ginger paste
pinch each salt and freshly ground pepper

Method

  1. Preheat the oven to its highest setting and place a pizza stone on a rack to heat for about 1 hour.
  2. Meanwhile, combine all the keema ingredients in a large mixing bowl. Knead the meat for about 5 minutes, scraping the meat against the bottom of the bowl as you do so. You want to see streaks of minced meat clinging to the surface.
  3. Pull off a piece of naan dough the size of a tennis ball and roll out on a floured surface to about 3mm thick. Place a ball of minced meat, slightly larger than a golf ball, in the middle of the disc and wrap the dough around it.
  4. Lightly roll out the filled disc, flipping it over a couple of times as you do. Be careful not to press too hard while rolling, or the meat will become exposed. If this happens, patch the area with a small piece of dough.
  5. Brush the shaped naan with just a little melted ghee and place on the heated pizza stone in the oven. Bake for about 3 minutes, then flip it over and cook for another 3 minutes. Check the dough and filling are done, and cook for longer if needed.
  6. To serve, sprinkle with coriander and perhaps a little more melted ghee. Keep warm while you roll and bake the remaining naans.

Tip:

  • If you don’t have a pizza stone, you can use a baking tray, although it will not get as hot.
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