Keema Naan Recipe
Naan stuffed with minced lamb, finely chopped onion, and cilantro served with chutney
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Ingredients
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Dough Ingredients
Filling Ingredients
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 frothy.
- 2
Make Dough
In a large mixing bowl, combine flour and salt. Create a well in the center and add the activated yeast mixture, yogurt, and olive oil. Mix together until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
Let 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.
Filling Preparation
- 5
- 6
Add Lamb and Spices
Add the minced lamb to the skillet, along with garam masala, cumin powder, salt, and black pepper. Cook until the lamb is browned and fully cooked, about 8-10 minutes.
- 7
Finish Filling
Stir in the chopped cilantro and remove from heat. Allow the filling to cool slightly.
Assembling and Cooking
- 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
Roll out each ball into a circle about 6 inches in diameter. Place a generous tablespoon of the lamb filling in the center, then fold the edges over the filling to seal it. Roll it gently to flatten.
- 10
