Photograph of the finished Keema naan

India · Naan nhân thịt băm Keema naan

Keema naan

55 min Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 440 g
  • Photograph of Lamb Lamb 480 g
  • Photograph of Unsweetened yogurt Unsweetened yogurt 160 g
  • Photograph of Baking powder Baking powder 8 g
  • Photograph of Onion Onion 1.2
  • Photograph of Garam masala Garam masala 8 g
  • Photograph of Unsalted butter Unsalted butter 80 g
  • Photograph of Ginger Ginger 24 g
  • Photograph of Coriander Coriander 16 g
  • Photograph of Red chilli powder Red chilli powder 8 g

Method

  1. 1 Knead the dough with yogurt, baking powder, and salt, then let it rest for 1 hour.
  2. 2 Sauté the minced meat with onion, ginger, chili powder, and garam masala for 12 minutes until completely dry and crumbly.
  3. 3 Allow the filling to cool completely before wrapping; a hot filling will melt the dough and tear the pastry.
  4. 4 Wrap the filling in the dough and gently roll it into a teardrop shape 8 mm thick.
  5. 5 Grill the cast iron pan with the wet side down for 2 minutes, then heat the top side directly over the flame for 40 seconds and brush with unsalted butter.

With an appliance

  • Oven 50 min

    Replace step 5: Preheat the cast iron pan to 250 degrees Celsius for 15 minutes, then bake for 5 minutes. Since the naan has a filling, it's thicker and requires an extra minute compared to a plain naan.

Start cooking