How to Make Restaurant Style Keema Naan Bread at Home
Homemade Keema Naan Bread is the perfect combination of deliciously spiced minced lamb (lamb keema) and a soft&fluffy naan dough.
They are a great accompaniment to Indian curries as well as dips and soups. You can serve them for dinner and the leftovers are great for packed lunches or picnics.
Full recipe with expert tips is @ https://cookingorgeous.com/blog/keema...
Please don’t forget to subscribe to my channel for more delicious food recipes: / @cookingorgeous
My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. With a career spanning 15 years in the culinary industry coupled with 30 years of home cooking, my YouTube channel is a wonderful collection of culinary wisdom. I take pride in offering delightful recipes that range from hearty entrees to luxurious desserts, all crafted to spark creativity in your kitchen and bring joy to the table.
INGREDIENTS
For the Dough
▢ 150 ml water (lukewarm)
▢ 5 g fresh yeast (or 3 g fast action dried yeast)
▢ 250 g plain white flour / all purpose flour
▢ 50 g plain yogurt
▢ ½ teaspoon salt
▢ ¾ teaspoon baking powder
▢ 3 teaspoon ghee or melted butter (2 teaspoon and 1 teaspoon separately) (plus extra for kneading)
For the Meat Filling
▢ 150 g mince lamb
▢ 1 small onion (finely diced)
▢ 1 teaspoon garlic and ginger paste
▢ 1 chopped green chili (use half if you don't like spicy)
▢ ¼ teaspoon cumin powder
▢ ¼ teaspoon ground turmeric
▢ ¼ teaspoon freshly ground black pepper
▢ ¼ teaspoon garam masala
▢ ½ tablespoon tomato paste
▢ ⅓ teaspoon salt
▢ 2 tablespoon chopped coriander (+ extra for garnish)
INSTRUCTIONS
Preparing the Filling
Place ground lamb, onions, garlic and ginger paste, cumin, turmeric, freshly ground black pepper, garam masala, tomato paste, salt and fresh coriander leaves in a bowl.
Mix them until all combined, and set them aside in a fridge to let them marinate until the dough is ready.
Preparing the Dough
Pour the warm water into a large bowl.
Whisk in the yeast and half of the flour, mix, cover the bowl and leave in a warm place for 30 minutes.
Stir in the yogurt and add the rest of the flour, salt, and baking powder. mix with your hands to form a soft and sticky dough.
Spoon 2 teaspoon of the ghee or butter and rub it over the dough. Roughly squeeze the dough a few times, and cover the bowl with cling film or a clean damp kitchen cloth. and leave it to rise for another 15 minutes.
Pour another 1 teaspoon ghee or melted butter onto the dough and rub lightly all over. Turn the dough out onto a lightly oiled work surface and knead the dough for 30 seconds. Return it to the bowl, cover it, and leave it for 15 minutes to rise in a warm place.
By this time, the dough becomes much smoother. Knead lightly on the oiled surface for a minute and divide the dough into 4 equal pieces, roll them into balls, lightly dust with flour, and leave covered for 5 minutes before shaping.
Cooking the Naan Breads
Heat a large heavy-based non-stick pan or a large skillet on medium to high heat.
Take one of the dough balls and roll it out to a size of a small plate using a rolling pin. While working on 1 dough ball, keep the remaining balls covered. Place about 2 -3 tablespoon of the mince filling in the center and pull the edges up, seal and shape into a ball again.
Lightly flour the ball and turn it into a teardrop or oval shape (about 3 mm or ⅛“ ) using your fingers or a rolling pin.
When the pan is really hot, place the naan and cook until golden brown then flip it using a tong.
Put on a plate and sprinkle some chopped coriander.
Keep them wrapped in a clean cloth while you roll out and cook the remaining naan bread.
