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Keema Naan
Indian minced lamb stuffed naan bread, baked in the oven or on a tawa. Letting the spiced lamb filling cool completely before it goes into the dough stops the naan tearing as you seal and roll it out.
Total time
95 min
Prep
75 min
Cook
20 min
Difficulty
medium
Cuisine
Indian
Ingredients
400gplain flour (or naan flour)
7ginstant yeast
150mlwarm water
100gyoghurt
2 tbspoil
1 tspsugar
1 tspsalt
300glamb mince
1onion, finely diced
2 tspcumin
1 tspgaram masala
1 tspchilli
corianderto finish
butterto brush
Instructions
1
Make naan dough: mix flour, yeast, sugar, salt, yoghurt, oil and water. Knead. Rest 1 hour.
2
Fry onion and cook lamb with spices until dry. Cool.
3
Divide dough. Press flat, add keema filling. Seal and roll into a naan shape.
4
Cook on a very hot tawa or baking stone.
5
Brush with butter and coriander.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
315
Protein
20.9g
Fat
22.8g
Carbs
6.4g
Fiber
1.2g
Sodium
546mg
Reviews
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★★★★★
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