Keema Naan
Keema Naan is the most substantial and 'meaty' member of the Indian bread family. While a standard Naan is a side dish, a Keema Naan - stuffed with a thin, spiced layer of minced meat - blurs the line between a bread and a main course. It is the ultimate indulgence for meat lovers, offering a smoky, savoury 'surprise' hidden inside a pillowy, buttered crust.
Cuisines
Cooking Instructions
Cooking: 20 minutes
Notes:
Toasting the whole coriander, cumin, and mustard seeds in a dry pan before grinding elevates the aromatic spice flavour.
Cooling the spiced minced lamb completely before stuffing prevents the raw naan dough from becoming soggy or tearing.
Minced beef, turkey, or chicken can be used as alternatives to minced lamb.
Muenster or mozzarella cheese can be added inside the stuffing alongside the lamb for an extra indulgent, gooey texture.
Toast and Grind Whole Spices
Place the whole coriander seeds, cumin seeds, and mustard seeds into a dry cast-iron pan over low heat. Toast for 10 to 15 minutes, stirring occasionally until fragrant. Transfer to a mortar and pestle, let cool completely, and grind into a coarse powder. Stir in the garam masala, chilli powder, and freshly ground black pepper.
Cook Spiced Lamb Filling
Heat a skillet over high heat with avocado oil. Add the fatty minced lamb, breaking it up with a spatula. Add the finely diced onion, minced garlic, grated ginger, and chopped Fresno chilli. Sauté for 6 to 8 minutes until the meat is browned and cooked through, draining off excess fat if necessary. Stir in 1½ tablespoons of the ground spice mixture and tomato puree, cooking for 3 minutes until rich and thick. Spread on a plate and cool completely.
Shape and Stuff Naan
Dust a surface with flour and roll out a proofed naan dough ball into an oversized flat disc. Place 3 to 4 tablespoons of the cooled lamb filling (and Muenster cheese if using) into the centre. Gather the edges of the dough over the top, pinch tightly to seal into a parcel, and flatten gently with a rolling pin into a round stuffed naan.
Fry and Serve
Heat a tablespoon of avocado oil in a pan over medium heat. Place the stuffed naan in the pan and cook for 1½ to 2 minutes until golden brown with toasted spots. Flip over, sprinkle with sea salt, and cook for another 2 minutes until cooked through and puffed up. Slice in half and serve hot with cucumber raita.
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Ingredients
| Coriander Seeds | 1 tbsp |
| Cumin Seeds | 1 tbsp |
| Mustard Seeds | 1 tsp |
| Garam Masala | 1 tsp |
| Chilli Powder | 1 tsp |
| Black Pepper | ½ tsp |
| Minced Lamb | 450g |
| Onion | ½ |
| Garlic | 3 cloves |
| Ginger | 15g |
| Fresno Chilli | 1 |
| Tomato Puree | 1 tbsp |
| Avocado Oil | 1 tbsp |
| Muenster Cheese | 100g |
| Naan Dough | 6 portions |
| Avocado Oil | 2 tbsp |
| Sea Salt | ½ tsp |
