Keema Naan

Keema Naan is a delicious & traditional Indian dish made with spicy lamb and onion. It's best served fresh and warm.

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Keema Naan is a dish that’s popular in India and Pakistan. It is made with minced lamb, onions, garlic, ginger, green chilies, coriander leaves and garam masala.

The dish has a lot of spices which are used to enhance the flavor of the meat. The meat is also cooked for a long time to make it tender and flavorful. This dish can be eaten with any type of naan or rice.

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Keema Naan Recipe

Keema Naan is a delicious & traditional Indian dish made with spicy lamb and onion. It's best served fresh and warm.

Prep Time30 mins

Cook Time20 mins

Total Time50 mins

Course: Main Course

Cuisine: Indian, North Indian

Ingredients for Keema Naan

For the Dough:

• 500 g Maida (Plain Flour)
• 1/4 tsp Baking Powder
• 1/2 tsp Salt
• 1 cup Warm Milk
• 1 cup Curd beaten till smooth
• 1 Egg lightly beaten
• 1 tsp Ghee

For the Filling:

• 250 g Minced Lamb
• 2 tbsp Oil
• 1/2 tsp Garlic minced
• 1/2 tsp Ginger minced
• 3/4 tsp Red Chilli Powder
• 1/2 tsp Garam Masala Powder
• 1/4 tsp Turmeric Powder
• 3/4 tsp Salt
• 3/4 cup Tomato Puree
• 1 Onion chopped
• 2 to 3 Green Chillies chopped
• 1 tbsp Coriander Leaves chopped

For the Topping:

• 1/4 cup Egg beaten
• 1 tbsp Milk
• 1 tbsp Kalonji (Onion Seeds)
• 1 tbsp Poppy Seeds

How to make Keema Naan

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

Notes

If you do not want to make the naan from scratch, you can also use ready-made plain naan available in supermarkets.