📝 About This Recipe
This Keema Naan is the ultimate marriage of soft, pillowy leavened bread and a savory, spiced ground meat filling. Originating from the bustling tandoors of South Asia, this stuffed bread offers a smoky, charred exterior that gives way to a succulent, aromatic lamb center. It is a luxurious, self-contained meal that captures the essence of traditional Mughlai comfort food in every bite.
🥗 Ingredients
The Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 1 teaspoon Instant yeast
- 1 teaspoon Granulated sugar
- 1/4 cup Greek yogurt (at room temperature)
- 3/4 cup Warm water (approx. 105°F)
- 2 tablespoons Ghee or vegetable oil
- 1 teaspoon Salt
The Keema Filling
- 250 grams Ground lamb or goat (finely minced)
- 1/2 cup Red onion (very finely chopped)
- 1 tablespoon Ginger-garlic paste (freshly made)
- 2 pieces Green chilies (minced, seeds removed for less heat)
- 1 teaspoon Garam masala
- 1/2 teaspoon Roasted cumin powder
- 1/4 cup Fresh cilantro (finely chopped)
- 1 teaspoon Lemon juice
The Topping
- 3 tablespoons Melted butter or Ghee (for brushing)
- 1 teaspoon Nigella seeds (Kalonji) (optional)
👨🍳 Instructions
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1
In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.
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2
Add the flour, salt, yogurt, and 2 tablespoons of ghee to the yeast mixture. Stir until a shaggy dough forms.
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3
Knead the dough on a lightly floured surface for 8-10 minutes until it is smooth, elastic, and slightly tacky but not sticking to your hands.
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4
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
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5
While the dough rises, prepare the filling. In a skillet over medium heat, sauté the onions, ginger-garlic paste, and chilies until softened.
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6
Add the ground lamb and cook, breaking it up into very small crumbles, until browned and all moisture has evaporated. This is crucial to prevent soggy bread.
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7
Stir in the garam masala, cumin, salt, and lemon juice. Cook for another 2 minutes, then stir in fresh cilantro. Remove from heat and let the mixture cool completely.
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8
Once the dough has risen, punch it down and divide it into 6 equal-sized balls. Divide the cooled meat mixture into 6 equal portions as well.
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9
Flatten a dough ball into a small circle. Place one portion of the keema in the center, then gather the edges of the dough and pinch them together to seal the meat inside.
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10
Gently flatten the stuffed ball with your palm and roll it out carefully into an oval or circle about 6-7 inches wide. Use a light touch to avoid tearing the dough.
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11
Preheat a heavy cast-iron skillet or tawa over medium-high heat. Brush the top of the naan with a little water and sprinkle with nigella seeds.
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12
Place the naan (watered side down) onto the hot skillet. Cook for 1-2 minutes until bubbles appear on the surface.
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13
Flip the naan and cook the other side for another 1-2 minutes until golden brown spots appear. For a 'tandoori' effect, you can briefly hold the naan over an open flame using tongs for 5 seconds.
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14
Remove from heat and immediately brush generously with melted butter or ghee. Keep warm in a clean kitchen towel while you finish the rest.
💡 Chef's Tips
Ensure the keema filling is completely dry; any excess fat or moisture will cause the naan to tear during rolling. Cool the filling to room temperature before stuffing; hot filling will melt the dough's structure and lead to a mess. If the dough keeps shrinking back while rolling, let it rest for 5 minutes to relax the gluten, then try again. Use a very fine mince for the meat so it distributes evenly and doesn't create large lumps that puncture the dough. For a vegan-friendly version, substitute the lamb with spiced soy granules and use vegan yogurt and oil.
🍽️ Serving Suggestions
Serve hot with a side of cool Cucumber Raita to balance the spices. Pair with a thick, creamy Dal Makhani for a truly indulgent vegetarian-meat contrast. Offer a side of spicy pickled red onions (Lacha Pyaaz) and a wedge of lime. A tall glass of salty or mango Lassi is the perfect beverage to cut through the richness. Serve alongside a fresh Kachumber salad (diced cucumber, tomato, and onion) for a refreshing crunch.