I love keema and I love naan, and this keema Naan or keema walay naan seems a love child of both. When I started testing this recipe, I wanted it to be perfect and just like the one you get at dhabbas in Lahore.
Ingredients
Ingredients: The ingredients for naan are the same as those of bread which is flour, egg, milk, yeast, salt, cumin, yogurt, and sugar. Yogurt helps attain typical naan flavor with background sour touches. Cumin adds flavor to the naan bread. To mimic that same process at home, we first cook the naan on tawa which makes the bottom of naan crispy like tandoori naan, and then we bake it in an oven which mimics the heat of tandoor giving a crispy top to naan. You can learn more about naan bread on wikipedia. Ingredients for keema stuffing are
Finely grounded meat: I used 20% fat lamb mince and grounded it again in my chopper for a fine mince texture. You can also use beef or chicken mince alternately in this recipe. If using chicken mince add some butter or cream to mince to compensate for the low fat in chicken breast. Ginger Garlic Onion is finely chopped. I chopped onion in a food processor, just a few pulses. Then, I squeezed water from the onion by pressing it in my fist. Chilies Cilantro, Indian spices like turmeric powder, crushed coriander, and cumin. The dry roasted and crushed cumin seed and coriander seeds give the best flavors. Dried Pomegranate seeds are not easily available but they taste amazing. They can be substituted with a tablespoon of pomegranate molasses or lemon juice.
How to make it?
I know the step-by-step cards are showing many steps and you might feel overwhelmed but actually, it is very easy to make. You can marinate ground meat a night ahead and store it in the fridge. The dough can also be prepared 4-6 hours ahead. Remove the mince stuffing 30-45 minutes ahead of making from the fridge, so the stuffing is at room temperature and cooks quickly. The dough is also pliable and fun to work with.
Expert Tips
Make it super chat patta: The naan is plain and it undermines the taste of keema stuffing fairly. So make sure your keema is extra spicy and flavorful. Choice of mince: Most popular and common choice of mincemeat is lamb or mutton. But beef and chicken are also good choices. You can even try it with potato stuffing. Check this Amritsari Kulche by Thisthatmore for inspiration. You can also use your leftover cooked keema for stuffing, just dry out any excess water and load it with extra spices. Salt is most crucial in any recipe so make sure your naan has enough salt and it doesn’t make the stuffing taste bland.
If you try this recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube. Naan stuffed with Uncooked keema: The uncooked keema stuffing is more authentic and easier as you skip the cooking process. The only drawback is you can’t taste test it like a cooked keema but, I have a fix for that too. Just cook a small bit of keema on the stove. It will look like kabab. And you can taste test it. Unlike some fear, the uncooked stuffing cooks easily as you bake the naan in the oven. The keema tends to cling together and taste like a kabab stuffed in the naan. Naan stuffed with Cooked keema: Most home cooks prefer the cooked keema version as they do can do a taste test before adding keema to naan. If you choose this method, you don’t have to touch raw keema while you spread keema on naan. You can use leftover keema too. If cooking keema naan on the stovetop, cooked keema works best. Hungry for more? Try these!
Pita bread Aloo ki roti Keema samosa Aloo keema cutlets
📖 Recipe
