Wagyu Beef Keema Naan Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C) with sugar and active dry yeast. Stir and let sit 5–8 minutes until foamy.

In a large mixing bowl, whisk together the flour, baking powder, and salt. Make a well in the center.

To the bowl with the yeast mixture add yogurt, warm milk, and vegetable oil. Pour into the flour well and mix with a wooden spoon or your hand until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 4–5 minutes.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm place until doubled, about 1 to 1 1/4 hours.

Punch down the dough, divide into 6 equal pieces (about 120–130 g each), roll into balls, cover, and let rest 20 minutes before shaping.

Heat 1 tablespoon unsalted butter and 1 tablespoon vegetable oil in a skillet over medium-low heat. Add the finely diced yellow onion with a pinch of salt.

Cook slowly, stirring occasionally, 25–35 minutes until deep golden and sweet. If onions begin to stick, add 1–2 tablespoons water to deglaze. Remove half (about 1 cup) and reserve for the keema filling; keep the rest warm if using as garnish.

Heat a large skillet over medium-high heat. Add the minced bone marrow and let it render for 1 minute, then add 1 tablespoon unsalted butter. Once melted, add the Wagyu ground beef in an even layer. Let brown without stirring for 2 minutes to develop color, then break up with a spatula.

Cook until most of the liquid has evaporated and the beef is nicely browned, about 6–8 minutes total. Spoon off excess fat if there is an excessive amount, leaving enough to carry flavor (Wagyu will render).

Push the beef to one side of the skillet and add the reserved caramelized onions, minced garlic, minced ginger, and chopped green chili. Sauté 1–2 minutes until fragrant.

Stir in tomato paste and cook 1–2 minutes to remove raw taste. Add ground cumin, ground coriander, turmeric, smoked paprika, garam masala, kosher salt, and black pepper. Stir to coat the meat and onions evenly.

Reduce heat to medium-low and simmer 3–4 minutes to let flavors meld. Taste and adjust salt. Stir in chopped cilantro and lime juice. Keep warm while shaping naan.

Preheat a heavy cast-iron skillet or tava over medium-high heat until very hot (about 5 minutes). If you have a baking stone and broiler or tandoor, you may cook naan that way as well.

On a lightly floured surface, flatten one dough ball with your fingers into an oval about 7–8 inches long. Using your fingers, create a slight pocket in the center and spoon about 2 to 3 tablespoons of the warm Wagyu keema mixture into the pocket, spreading but leaving a 1/2-inch border.

Fold the edges over the filling and pinch to seal, then gently roll or press the filled ball into a flat oval about 1/4-inch thick, taking care not to tear the dough and expose filling.

Lightly dust both sides with flour. Place the naan on the hot skillet. Cook 1–2 minutes until bubbles form and the underside has deep golden spots. Flip and cook another 1–2 minutes until cooked through and charred in places. If using broiler, cook on the hot stone or baking sheet and broil briefly to blister.

Transfer cooked naan to a tray and immediately brush with melted butter or ghee (reserve some bone marrow slices to press onto the surface if using). Repeat with remaining dough and filling (makes about 6 naan).

If using bone marrow slices as garnish, briefly sear them in a small hot pan 20–30 seconds per side until just warmed and slightly translucent, then press onto the buttered naan so they adhere.

Sprinkle coarse sea salt and chopped cilantro leaves over each naan and drizzle with a little chili oil or additional melted ghee.

Serve warm. Suggested accompaniments: cooling raita, mango chutney, or fresh salad.