Stuffed Naan Bread with Minced Meat (Keema Naan)

Name: Stuffed Naan Bread with Minced Meat (Keema Naan)
Prep time: 120 min
Cook time: 10 min
Total time: 130 min
Yield: 8 naans
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 450 g plain flour; 0.5 tsp salt; 1 tsp baking powder; 2 tsp active dry yeast; 2 tsp sugar; 150 ml milk; 2 tbsp vegetable oil; 150 ml natural yoghurt; 1 egg; 200 g lamb mince; 2 tbsp oil; 1 onion; 2 garlic cloves; 0.5 inch piece ginger; 2 green chilies; 2 tbsp tomato puree; 0.5 tsp chili powder; 1 tsp coriander powder; 0.5 tsp garam masala powder; 0.75 tsp salt; 2 tbsp fresh coriander leaves

A South Asian bread of lamb, yoghurt and green chilies, seasoned with ginger and chilli and baked in the oven.

2 hr 10 min · Serves 8 · Takes some skill

Method

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Time: Prep 120 min · Cook 10 min · 130 min total
Difficulty: hard

1
To make the naan bread:. Sift the flour, salt, baking powder, yeast and sugar in a bowl and pour in the hand-hot milk, oil, yoghurt and the beaten egg and mix it all together to form a ball of dough.
2
Place the dough on to a clean surface and knead it for 10 minutes or more, until it is smooth and satiny.
10 min
3
Pour about 1/4 tsp oil into a large bowl and roll the ball of dough in it. Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for an hour or until the dough has doubled in size.
4
To make the mince stuffing:. Heat oil in a pan and on medium heat, fry the finely chopped onion, minced ginger and garlic till lightly golden browned.
5
Add the mince meat, chopped chillies, spices and salt and stir fry till nicely browned. Add in the tomato puree and about 2-3 tbsp water and let the mixture cook thoroughly, stirring occasionally, till all the liquid have evaporated.
6
Remember, no liquid should remain. If the mince stuffing is ‘wet’, it will be impossible to roll out the naans without bursting them.
7
Keep aside to cool completely then mix in the chopped coriander leaves. Back to making the naan bread:.
8
Pre-heat your oven to the highest temperature. Put the heaviest baking tray to heat in the oven.
9
Punch down the dough and knead it again and divide into 8 equal balls. While working on 1 ball, keep the remaining balls covered.
10
Flatten the ball using your hands (or rolling pin), roll it out slightly and then place about 1 heaped tbsp of the mince stuffing in the centre and pull the edges up, seal and shape into a ball again.
11
Dust will a little flour if needed and roll out into a tear-shaped naan, about 15 cm in length and about 12 cm at its widest.
12
Brush the top with melted butter. Remove the hot baking tray from the oven, grease it well with butter and place the naan on to it.
13
Put it into the oven on the top rack for 2-3 minutes. It should puff up and brown slightly (do keep an eye on it after 2 mins).
14
Once puffed up and browned on one side, flip the naan and back into the oven again for another 1-2 minutes till the top of naan goes golden brown (keep an eye after 1 minute).
15
Wrap the naans in a clean tea towel and serve hot.