Chicken Or Lamb Keema Naan Recipe
Bread stuffed with Tandoori roasted minced meat
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Ingredients
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Dough
Filling
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Make Dough
In a large mixing bowl, combine all-purpose flour and salt. Add the activated yeast mixture, plain yogurt, and olive oil. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the kneaded 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.
Filling Preparation
- 5
- 6
Add Meat and Spices
Add the minced chicken or lamb to the skillet. Cook until browned, breaking it apart with a spoon. Mix in chopped tomato, tandoori masala, salt, and black pepper. Cook for another 5-7 minutes until the mixture is well combined and cooked through.
- 7
Finish Filling
Remove from heat and stir in chopped cilantro. Let the filling cool slightly.
Assemble and Cook
- 8
Divide Dough
Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a ball.
- 9
Stuff Naan
On a floured surface, roll out a dough ball into a circle about 5-6 inches in diameter. Place 2-3 tablespoons of the filling in the center. Fold the edges of the dough over the filling and pinch to seal.
- 10
Cook Naan
Preheat a tandoor or a skillet over medium-high heat. Roll out the stuffed dough ball gently to maintain the seal. Cook each naan for about 2-3 minutes on each side until golden brown and slightly charred.
- 11