Keema naan. What’s not to love about the piping hot combo of fluffy naan and juicy spiced minced lamb? It checks all the boxes for an amazing Indian inspired meal and has “deliciousness” written all over it. Make this a part of sumptuous dinner or your next celebratory meal!
The iconic Indian flatbreads or naans have been cooking in the tandoors of Indian restaurants for years. The stuffed variation is undoubtedly an ingenious addition to the amazing line up of different varieties of these fluffy Indian breads.
Keema naan. Classic flatbreads or naan stuffed with spiced minced or ground meat. Naan is super delicious, and the best way to spice up delicious naan is actually with minced or ground meat. Of course, spiced meat is not the only choice, feel free to customize with your favorite spiced veggies, paneer or chicken.
Keema Naan Recipe
Step 1: Make keema
If you are after a delicious weeknight meal, make keema a day ahead and store it in the refrigerator. Remember not to use hot keema in the naans, always let it cool down completely.
To make keema, start with sauteing onions, ginger, garlic and green chilies. When the onions start to turn brown, and garlic and ginger are aromatic, add the spices. This include ground turmeric and red chili powder.
Next, add tomatoes and then minced meat. Although the classic meat used in keema is ground lamb or mutton, you can also use chicken or beef. Stir fry until the meat is cooked. Then, for the final touch, stir in garam masala and chopped coriander (cilantro) leaves. The recipe with detailed instructions is already on the blog, you can find it here.
Step 2: Make Naan Dough
I have opted for the classic recipe for butter naan here. To make the dough, combine together flour, yeast, yogurt, warm milk and melted butter in a large bowl. You need a very sticky dough that’s going to double in size in about 2 hours.
Step 3: Stuff Naan with Keema and Cook
Divide the dough into approximately 5 equal portions. Place keema in the middle, seal and roll out. I highly recommend using your fingertips to shape the dough.
The final step is cooking keema naan until they are brown on both sides. Done!
Cook keema, roll out stuffed naans - you have keema naan on the menu tonight.
More Naan (Indian Flatbread) Recipes:
- 2 Ingredient Naan
- Bullet Naan
- Garlic Naan | Garlic Butter Flavored Flatbread
- Cheese Naan | Cheese Stuffed Flatbread
- Naan | Indian Flat Bread
- Butter Naan
Ingredients
Keema (Spiced minced or ground lamb):
- ▢ Recipe here
Butter naan:
- ▢ Recipe here
Make keema naan:
- ▢ Oil to cook naan
- ▢ Sesame seeds for topping
- ▢ Coriander cilantro leaves, for topping
To serve:
- ▢ Lachha pyaz
- ▢ Butter chicken sauce optional
Instructions
- Make keema following the recipe instructions . Cool down completely. Set aside.
- Make butter naan dough following the instructions.
- Divide the dough into five equal portions.
- Using your fingertips, shape each dough portion into a small round naan.
- Place ⅕th of the keema mixture in the middle of the flatbread.
- Bring the sides together to enclose keema inside the naan.
- Using your fingertips, gently press down to shape the naan into beautiful round flatbreads.
- Meanwhile, heat a cast iron pan over medium- high heat.
- Add 2 tablespoons oil.
- Once hot, cook naans, one at a time, for about 2-3 minutes or until browned and cooked through.
- Top with sesame seeds and coriander (cilantro) leaves while cooking.
- Serve with lachha pyaz and butter chicken sauce if you like.
Video
Notes
Nutrition
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Ingredients
Keema (Spiced minced or ground lamb):
- ▢ Recipe here
Butter naan:
- ▢ Recipe here
Make keema naan:
- ▢ Oil to cook naan
- ▢ Sesame seeds for topping
- ▢ Coriander cilantro leaves, for topping
To serve:
- ▢ Lachha pyaz
- ▢ Butter chicken sauce optional
Instructions
- Make keema following the recipe instructions . Cool down completely. Set aside.
- Make butter naan dough following the instructions.
- Divide the dough into five equal portions.
- Using your fingertips, shape each dough portion into a small round naan.
- Place ⅕th of the keema mixture in the middle of the flatbread.
- Bring the sides together to enclose keema inside the naan.
- Using your fingertips, gently press down to shape the naan into beautiful round flatbreads.
- Meanwhile, heat a cast iron pan over medium- high heat.
- Add 2 tablespoons oil.
- Once hot, cook naans, one at a time, for about 2-3 minutes or until browned and cooked through.
- Top with sesame seeds and coriander (cilantro) leaves while cooking.
- Serve with lachha pyaz and butter chicken sauce if you like.
