Mouthwatering Keema-Stuffed Naan Bread
Delight your taste buds with this irresistible recipe for Keema-Stuffed Naan Bread! This Indian classic features fluffy naan enveloping a flavorful mixture of spiced minced lamb and fresh herbs, making it a perfect dish for any occasion. Perfect for sharing, these soft and chewy breads pair beautifully with creamy plain yoghurt, tangy coriander chutney, or your favorite pickle. Reach new culinary heights with this delectable stuffed naan that’s sure to impress family and friends alike!
N/A
Servings
550
Calories
21
Ingredients
Ingredients
plain flour
450 g (Sifted)
salt
1/2 teaspoon
baking powder
1 teaspoon
active dry yeast
2 teaspoons
sugar
2 teaspoons
milk
150 ml (Hand-hot)
vegetable oil
2 tablespoons, plus extra (For greasing)
natural yoghurt
150 ml (Lightly beaten)
egg
1 (Lightly beaten)
lamb mince
200 g
oil
2-3 tablespoons (For frying)
onion
1 (Very finely chopped)
garlic cloves
2 (Minced)
ginger
1/2 inch piece (Minced)
green chilies
2-3 (Finely chopped (optional))
tomato puree
2 tablespoons
chili powder
1/2-1 teaspoon
coriander powder
1 teaspoon
garam masala powder
1/2 teaspoon
salt
3/4-1 teaspoon (To taste)
fresh coriander leaves
2-3 tablespoons (Finely chopped)
Instructions
1
Start by preparing the naan dough: In a large mixing bowl, sift together the plain flour, salt, baking powder, yeast, and sugar. Gradually add the hand-hot milk, vegetable oil, natural yoghurt, and beaten egg, mixing to form a cohesive dough.
2
Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
3
Lightly oil a large bowl, place the kneaded dough in it, turning to coat with oil. Cover the bowl with cling film and set aside in a warm, draught-free area for about an hour or until it has doubled in size.
4
Meanwhile, make the minced meat filling: Heat 2-3 tablespoons of oil in a pan over medium heat. Sauté the finely chopped onion, garlic, and minced ginger until the onion turns golden brown.
5
Add the lamb mince, chopped green chilies, chili powder, coriander powder, garam masala, and salt. Stir-fry the mixture until the meat is browned and fully cooked.
6
Stir in the tomato puree and a splash of water (2-3 tablespoons). Cook the mixture, stirring often, until all liquid has evaporated, ensuring the filling is dry. Once done, remove from heat and mix in the chopped coriander leaves. Allow the filling to cool completely.
7
Once the dough has risen, preheat your oven to its highest temperature and place a heavy baking tray inside to heat.
8
Punch down the risen dough and knead briefly, then divide it into 8 equal portions. Keep the remaining portions covered to prevent them from drying out.
9
Take one ball of dough and flatten it with your hands or a rolling pin. Place about 1 heaped tablespoon of the cooled minced meat filling in the center. Gather the edges of the dough to encapsulate the filling and pinch to seal, forming a ball again.
10
Dust the ball lightly with flour and gently roll it out into a teardrop shape, about 15 cm long and 12 cm wide.
11
Brush the top with melted butter. Carefully remove the hot baking tray from the oven and grease it with butter, placing your naans onto the tray (four at a time if preferred).
12
Bake in the top rack of the oven for 2-3 minutes; they should puff up and turn slightly golden. Keep an eye on them after 2 minutes.
13
Once puffed and golden on one side, flip the naans over and return them to the oven for an additional 1-2 minutes until the opposite side is also golden brown.
14
After baking, wrap the naans in a clean tea towel to keep them warm and serve hot with yoghurt, chutney, or your favorite pickle.
Nutrition Information
15g
Fat
75g
Carbs
22.5g
Protein
5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Keema-Stuffed Naan Bread?
It is a classic Indian dish featuring soft, chewy naan bread filled with a flavorful mixture of spiced minced lamb and fresh herbs.
What type of meat is used in this recipe?
This recipe specifically uses 200g of lamb mince for the filling.
How long does the naan dough need to rise?
The dough should be placed in a warm, draught-free area for about an hour, or until it has doubled in size.
What is the calorie count for Keema-Stuffed Naan?
Each serving contains approximately 550 calories.
What temperature should the oven be for baking naan?
The oven should be preheated to its highest possible temperature.
How many servings does this recipe provide?
The recipe makes enough dough and filling for 8 equal portions.
What should I serve with Keema Naan?
It pairs beautifully with creamy plain yoghurt, tangy coriander chutney, or your favorite pickle.
What ingredients are needed for the naan dough?
You will need plain flour, salt, baking powder, active dry yeast, sugar, hand-hot milk, vegetable oil, natural yoghurt, and a beaten egg.
How do I prevent the filling from leaking out?
Gather the edges of the dough around the filling and pinch them tightly to seal it into a ball before gently rolling it out.
Is there a specific shape for the naan?
Yes, it is traditionally rolled into a teardrop shape, approximately 15 cm long and 12 cm wide.
What spices are used in the keema filling?
The filling is seasoned with chili powder, coriander powder, garam masala, and salt.
Why do I need to preheat the baking tray?
A heavy, preheated baking tray helps mimic the intense heat of a traditional tandoor oven, ensuring the bread puffs up correctly.
Can I make this recipe spicy?
Yes, you can adjust the heat by adding more finely chopped green chilies or increasing the amount of chili powder.
How much protein is in one serving?
There are 22.5 grams of protein per serving.
Do I need to knead the dough?
Yes, the dough should be kneaded for about 10 minutes until it becomes smooth and elastic.
What type of yoghurt is best for the dough?
The recipe calls for 150 ml of natural yoghurt, lightly beaten.
Why must the filling be dry?
The liquid must be evaporated during cooking to ensure the filling is dry so it doesn't make the dough soggy or cause it to tear.
How long do the naans take to bake?
They bake very quickly, taking about 2-3 minutes on the first side and another 1-2 minutes after flipping.
What is the fat content of this dish?
Each serving contains 15g of fat.
Can I use fresh ginger and garlic?
Yes, the recipe requires 2 minced garlic cloves and a 1/2 inch piece of minced ginger.
What is the purpose of the egg in the dough?
The egg helps create a richer, softer, and more cohesive dough.
How do I keep the naans soft after they come out of the oven?
Immediately wrap the baked naans in a clean tea towel to trap the steam and keep them warm and soft.
Can I use vegetable oil for frying the filling?
Yes, use 2-3 tablespoons of oil to sauté the onion, garlic, and ginger.
What should I do if the dough is too sticky?
You can lightly dust your hands and the surface with a little extra plain flour while kneading.
How much dietary fiber is in this recipe?
There are 5g of fiber per serving.
Is tomato puree necessary for the filling?
Yes, 2 tablespoons of tomato puree are used to add depth of flavor and help bind the spices to the meat.
What type of flour should I use?
Plain flour (all-purpose) is the recommended flour for this recipe.
Can I substitute the lamb with beef?
While lamb is traditional, you can substitute it with beef mince if you prefer.
How much sugar is in the dough?
The recipe uses 2 teaspoons of sugar, which helps feed the yeast and aids in browning.
Should the filling be hot when stuffing the dough?
No, the minced meat filling must be allowed to cool completely before you begin stuffing the dough portions.