Keema Naan
User Reviews
5
Keema Naan
Description
Keema Naan combines a fermented dough made from plain flour, water, yeast, yogurt, salt, and baking powder enriched with butter or ghee. The dough undergoes two rises, developing softness and elasticity necessary for rolling without tearing. The filling is prepared by combining ground lamb with diced onion, ginger and garlic pastes, chili, and spices like cumin, turmeric, black pepper, and garam masala, plus tomato paste and fresh coriander, then marinated before assembly.
The dough is rolled out carefully to avoid tearing so the keema filling stays enclosed during cooking. Additional ghee or butter rubbed onto the dough enhances flavor and browning. These naans are cooked typically on a hot pan or tandoor to produce a tender, slightly charred bread encasing the spiced meat filling.
Keema Naan is served warm, often garnished with chopped coriander, and pairs well with Indian condiments or as a filling meal component. They freeze well, preserving texture and flavor for up to three months.
Ingredients
For the Dough
- 150 ml water (lukewarm)
- 5 g fresh yeast (or 3 g fast action dried yeast)
- 250 g all-purpose flour aka plain white flour
- 50 g PLAIN yogurt
- ½ teaspoon salt
- ¾ teaspoon baking powder
- 3 teaspoon butter plus extra for kneading, or ghee, 2 teaspoon and 1 teaspoon separately, melted
For the Meat Filling
- 150 g ground lamb
- 1 small onion (finely diced)
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 green chili use half if you don't like spicy, chopped
- ¼ teaspoon cumin powder
- ¼ teaspoon Turmeric ground
- ¼ teaspoon black pepper freshly ground
- ¼ teaspoon garam masala
- ½ tablespoon tomato paste
- ⅓ teaspoon salt
- 2 tablespoon Coriander + extra for garnish, chopped
Instructions
Preparing the Filling
- Place ground lamb, onions, garlic and ginger paste, cumin, turmeric, freshly ground black pepper, garam masala, tomato paste, salt and fresh coriander leaves in a bowl.
- Mix them until all combined, and set them aside in a fridge to let them marinate until the dough is ready.
Preparing the Dough
- Pour the warm water into a large bowl.
- Whisk in the yeast and half of the flour, mix, cover the bowl and leave in a warm place for 30 minutes.
- Stir in the yogurt and add the rest of the flour, salt, and baking powder. mix with your hands to form a soft and sticky dough.
- Spoon 2 teaspoon of the ghee or butter and rub it over the dough. Roughly squeeze the dough a few times, and cover the bowl with cling film or a clean damp kitchen cloth. and leave it to rise for another 15 minutes.
- Pour another 1 teaspoon ghee or melted butter onto the dough and rub lightly all over. Turn the dough out onto a lightly oiled work surface and knead the dough for 30 seconds. Return it to the bowl, cover it, and leave it for 15 minutes to rise in a warm place.
- By this time, the dough becomes much smoother. Knead lightly on the oiled surface for a minute and divide the dough into 4 equal pieces, roll them into balls, lightly dust with flour, and leave covered for 5 minutes before shaping.
Cooking the Naan Breads
- Heat a large heavy-based non-stick pan or a large skillet on medium to high heat.
- Take one of the dough balls and roll it out to a size of a small plate using a rolling pin. While working on 1 dough ball, keep the remaining balls covered. Place about 2 -3 tablespoon of the mince filling in the center and pull the edges up, seal and shape into a ball again.
- Lightly flour the ball and turn it into a teardrop or oval shape (about 3 mm or ⅛“ ) using your fingers or a rolling pin.
- When the pan is really hot, place the naan and cook until golden brown then flip it using a tong.
- Put on a plate and sprinkle some chopped coriander.
- Keep them wrapped in a clean cloth while you roll out and cook the remaining naan bread.
Notes
- Roll out the dough gently to prevent the meat filling from tearing through.
- Leftover naans freeze well for up to three months; thaw before reheating.
- Plain white flour (all-purpose flour) is best for the dough.
- Refer to garlic naan recipes for detailed guidance on making soft naan dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Naan breads
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 49g | 16% |
| Protein | 15g | 30% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 39mg | 13% |
| Sodium | 612mg | 26% |
| Potassium | 231mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 47IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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