Keema Naan

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

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.

Keema Naan

Keema Naan
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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 tblsp 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 tblsp Coriander Leaves chopped

For the Topping:

  • 1/4 cup Egg beaten
  • 1 tblsp Milk
  • 1 tblsp Kalonji (Onion Seeds)
  • 1 tblsp 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.

 

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