Jul 09 2026
Restaurants›Curry Leaf›Keema Naan Recipe

Keema Naan Recipe

Inspired by Curry Leaf
Time2h
Serves6

Naan bread stuffed with ground lamb, spices and cilantro.

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Ingredients

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For the Naan Dough

For the Keema Filling

Method

To Make the Naan Dough

  1. 1

    Activate the Yeast

    In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for about 5-10 minutes until frothy.

  2. 2

    Mix the Dough

    In a large mixing bowl, combine the all-purpose flour and salt. Add the activated yeast mixture, yogurt, and olive oil. Mix until a soft dough forms.

  3. 3

    Knead the Dough

    Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

  4. 4

    Let the Dough Rise

    Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

To Prepare the Keema Filling

  1. 5

    Cook the Onions

    In a skillet, heat 2 tablespoons of cooking oil over medium heat. Add the chopped onions and sauté until translucent.

  2. 6

    Add Garlic and Ginger

    Stir in the minced garlic and grated ginger. Cook for about 1 minute until fragrant.

  3. 7

    Cook the Lamb

    Add the ground lamb to the skillet. Break it up with a spatula and cook until browned, about 5-7 minutes.

  4. 8

    Season the Filling

    Stir in the green chili, cumin powder, coriander powder, garam masala, and salt. Cook for another 2-3 minutes until well combined.

  5. 9

    Add Cilantro

    Remove from heat and stir in the chopped cilantro. Allow the mixture to cool slightly.

To Assemble and Cook the Naan

  1. 10

    Preheat the Oven

    Preheat your oven to 475°F (245°C) and place a baking stone or inverted baking sheet inside to heat.

  2. 11

    Divide the Dough

    Once the dough has risen, punch it down and divide it into 6 equal pieces.

  3. 12

    Roll Out the Naan

    On a floured surface, roll each piece into a circle about 6-8 inches in diameter. Place a generous spoonful of the keema filling in the center.

  4. 13

    Seal the Naan

    Fold the edges of the dough over the filling and pinch to seal, then gently flatten the stuffed dough ball.

  5. 14

    Bake the Naan

    Carefully place the stuffed naan on the preheated baking stone or sheet. Bake for about 4-6 minutes until puffed and golden brown.

  6. 15

    Serve

    Remove from the oven and brush with melted butter if desired. Serve warm with yogurt or chutney.

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