Keema Nan Recipe

Prepare aromatics

Heat 2 tbs oil or ghee in a large skillet over medium heat. Add the finely chopped onion and a pinch of salt; sauté, stirring occasionally, until the onion is soft and golden, about 8–10 minutes.

Add the minced garlic, grated ginger and chopped green chili (if using). Cook, stirring, for 1–2 minutes until fragrant.

Stir in the ground cumin, ground coriander, turmeric, paprika and half the garam masala. Cook the spices with the aromatics for 30–45 seconds to bloom their flavors.

Add tomato and meat

Add the finely chopped tomato (or canned crushed tomato) and cook until it breaks down and becomes saucy, about 4–5 minutes.

Increase heat to medium-high. Add the minced lamb or beef to the pan, breaking it up with a spoon. Cook until the meat is no longer pink and most of the liquid has evaporated, about 8–10 minutes.

Season with 1.5 tsp salt and the remaining garam masala. Taste and adjust salt or chili as needed.

Reduce heat to low and simmer the keema gently for 6–8 minutes so flavors meld and any excess moisture evaporates to a moist but not runny consistency.

Stir in chopped fresh coriander and 1 tbs lemon juice. Remove from heat and keep warm until ready to assemble.

Activate yeast and mix liquids

In a small bowl, combine the warm water (about 110°F/43°C), sugar and yeast. Let sit 5–8 minutes until foamy. In a larger bowl whisk together the yogurt, warm milk and 1 tbs oil.

In a mixing bowl, combine the flour, salt and baking powder. Make a well in the center and pour in the yeast mixture and yogurt mixture.

Stir with a spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle a little flour; if too dry, add up to 1–2 tbs water.

First rise

Lightly oil a bowl, place the dough inside, cover with a damp cloth or plastic wrap and let rise in a warm place until doubled, about 1–1.25 hours.

Punch down the dough and divide into 6 equal pieces (for 6 naans). Roll each piece into a ball, cover and rest 15 minutes.

Shape and cook naans

Preheat a heavy skillet or cast-iron pan over high heat until very hot. On a lightly floured surface, roll one ball into an oval or teardrop about 7–8 inches long and 1/8–1/4 inch thick. If desired, brush lightly with water on one side and sprinkle nigella seeds or chopped garlic.

Place the naan (seeded side down if used) in the hot skillet. Cook for 1–2 minutes until bubbles form and the underside has brown spots. Flip and cook the other side 1–2 minutes. For extra char, hold the naan with tongs to expose it briefly to an open flame or the hot pan edge.

Brush the cooked naan with melted butter or ghee. Repeat with remaining dough, keeping finished naans covered with a clean towel to stay warm.

Warm the keema if needed. Spoon a generous portion (about 3/4 cup) of keema onto each naan, leaving a small border. Optionally fold the naan over the filling like a sandwich or serve open-faced.

Garnish with extra chopped coriander and a squeeze of lemon. Serve with yogurt or raita and lemon wedges alongside.

Enjoy while hot. Leftover keema can be refrigerated up to 3 days and naans kept in an airtight container for 1–2 days; reheat in a skillet or oven before serving.