Keema Naan

5 from 13 votes

Homemade Keema Naan Bread is the perfect combination of deliciously spiced ground lamb (lamb keema) and a soft and fluffy naan dough.

Prep Time30

Cook Time15

Rising time1 5

Total Time1 50

Course: Breakfast, Main Course, Side Dish, Snack

Cuisine: Asian, Indian

Diet: Low Lactose

Servings: Naan breads

Calories: 390kcal

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.

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 tspghee 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.

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 the 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 meat 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.

When making Keema Naan, it is very important to roll out the dough carefully to avoid having the keema rip through the dough.
They freeze beautifully! You can keep the leftovers in the freezer for up to 3 months.
The best type of flour for naan bread is plain white flour or all-purpose flour.
You can read all the useful tips about how to make the perfect naan dough on my post about Garlic Naan - Indian Flatbread.