Keema Naan Recipe

By | Published | Mutton and Lamb | No Comment

For the Dough:
Maida – 1/2 kg
Baking Powder – 1/4 tsp
Salt – 1/2 tsp
Warm Milk – 1 cup
Curd – 1 cup, beaten till smooth
Egg – 1, lightly beaten
Ghee – 1 tsp

For the Filling:
Minced Lamb – 200 gms
Oil – 2 tblsp
Garlic – 1/2 tsp, ground
Ginger – 1/2 tsp, ground
Chilli Powder – 3/4 tsp
Garam Masala Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Salt – 3/4 tsp
Tomato Puree – 3/4 cup
Onion – 1, chopped
Green Chillies – 1 tblsp, chopped
Coriander Leaves – 1 tblsp, chopped

For the Topping:
Egg – 1/4
Milk – 1 tblsp
Kalonji (Onion Seeds) – 1 tblsp
Poppy Seeds – 1 tblsp

1. Mix all the dough ingredients and knead to a soft dough.
2. Cover and keep aside for 3 to 4 hours.
3. Heat oil for filling in a non-stick pan.
4. Lightly fry the garlic and ginger.
5. Add the minced lamb and fry till pale gold, stirring all the time.
6. Add the powdered spices and salt.
7. Fry for a few seconds.
8. Add tomato puree and continue frying till oil starts to bubble on top.
9. Remove from heat and add onions, coriander leaves and green chillies.
10. Allow it to cool.
11. Divide the dough into 6 portions.
12. Flatten one portion into a 3 inch round disc.
13. Place a portion of filling in the centre.
14. Fold over dough to cover filling and seal the edges.
15. Shape into a flat round and roll out on a floured surface into a circle.
16. Make the remaining naan in the same way.
17. Lightly beat the egg and milk for topping.
18. Brush each naan with this mixture.
19. Sprinkle poppy seeds and onion seeds on top.
20. Grill the naans at 220C for 3 to 4 minutes. Turn over and grill for 2 more minutes.
21. Serve with side dish of choice.

Feel free to comment or share your thoughts on this Keema Naan Recipe from Awesome Cuisine.

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe to our Newsletter
Sign up to receive the latest recipes, kitchen tips as well as receive other site updates!

Stay Connected:

Send this to a friend