Venison Keema Naan Recipe

Preparation and Cooking

1. 1

   Prepare the Dough

   In a mixing bowl, combine all-purpose flour, baking powder, yogurt, and water. Knead until a soft dough forms. Cover and let it rest for at least 30 minutes.

2. 2

   Cook the Keema

   In a pan, heat oil over medium heat. Add cumin seeds and let them sizzle. Then, add chopped onion, garlic, ginger, and green chili. Sauté until the onion is translucent.

3. 3

   Add Venison and Spices

   Add the ground venison to the pan. Cook until browned. Stir in coriander powder, garam masala, and salt. Cook for an additional 5-7 minutes, until the meat is fully cooked and spices are well incorporated.

4. 4

   Add Fresh Cilantro

   Remove the pan from heat and stir in the chopped cilantro. Set aside to cool.

5. 5

   Shape the Naan

   Divide the rested dough into equal portions. Roll each portion into a ball, then flatten into a circle. Place a spoonful of the keema mixture in the center, fold the dough over, and seal it. Roll it out gently again.

6. 6

   Cook the Naan

   Heat a skillet or tandoor over medium-high heat. Cook each naan on the skillet for about 2-3 minutes on each side, until golden brown and puffed.