Keema Naan Recipe

Ingredients:
Bread flour - 750 gms
Salt - 1 1/2 tsp
Butter - 30 gms
Caster sugar - 1 tbsp
Yeast - 1 sachet
Onion - 1/2, chopped
Yogurt - 100 ml
Vegetable oil -2 tbsp
Minced lamb - 100 gms
Ground cumin - 1/2 tsp
Ghee or butter - 2 tbsp
Ginger paste - 1 tbsp
Garam masala - 1 tbsp

Method:
1. Sift the flour and salt together and mix in the butter.
2. In a glass bowl put the sugar, salt and yeast along with 2 tbsp of warm water. Let the mix settle for 10 minutes.
3. Put the buttered flour, yogurt and yeast mixture in a kneading pan and knead a pliant dough.
4. Cover with damp cloth and leave to rise in a warm place for 1 hour or until doubled in size.
5. Meanwhile, heat the oil in a pan and fry the mince for 5 minutes. Add the onion, ginger paste and cook until softened.
6. Stir in the cumin, garam masala and a pinch of salt and cook for 2 minutes.
7. Now knock down the dough to take out excess air and divide into 6 equal portions.
8. Spread the dough ball into a flat surface, put three or four table spoons of the mince mixture and roll the dough into a ball again.
9. Now carefully pat the flour ball into a tear shape by patting with fingers.
10. Once the tear shaped naan is properly spread and rolled out, sprinkle some sesame seeds on top.
11. Put the naan into a high heat tandoor and cook on both sides till brown spots appear.
12. Serve warm with yogurt or gravy.