Keema Naan

Naan in itself is amazing when it’s freshly made in a tandoor, but fill it with some keema (ground beef) and you’ve got yourself something amazing. I’ve been making naan at home for years, and one day I decided to add some keema to the mix because when you want keema naan, you want keema naan, and i’ve never looked back. Many cultures have some sort of meat pie, and keema naan is in my biased opinion the best!

One thing I do differently besides not cooking them in a tandoor, because I don’t own a tandoor, is that I fill the naan with cooked keema. Traditionally raw marinated keema is stuffed into fluffy naan dough, but I don’t have the same cooking conditions like an extremely hot tandoor, and can’t ensure that the keema will cook completely without the dough burning, so I use cooked keema. It makes everything pretty easy, to be honest.

Here’s what you’ll need for 5 medium sized Keema Naan

1 batch of Naan dough

1 pound ground beef

3 Tbsp oil

1 tsp salt

1 tsp chilli powder

1 tsp crushed coriander seeds

1 tsp crushed anar daana (dried pomegranate seeds)

1 tsp crushed cumin seeds

1/2 tsp haldi (turmeric)

2 green chillies, finely chopped

1/4 cup fried onions

butter for brushing over naan

Sesame seeds *

Start of by making a batch of naan and letting the dough rise.

In a medium sized pan boil the ground beef in water, then drain. This gets all the extra fat out. In the same pan heat the oil and sauté the ground beef with the seasonings, onions and green chillies. Once cooked set aside to cool. (If you don’t have all these spices at home, or just don’t want to put in too much effort you can replace all the seasoning with ‘chapli kabob’ shan masala)

Once the naan dough has risen divide it into 5 portions and roll each portion into a ball.

Flatten each portion slightly and fill with 1-2 Tbsp of the beef(You’ll have some leftover keema).

Then taking portions of the dough from the edge, fold inwards and pinch together on top. Then carefully roll out. It’s ok if some beef peaks through the naan, as long as it’s not falling out.

Then using your fingers press down starting from the centre and working your way outwards, stopping right before the edge to make a pie like edge. You can sprinkle over some sesame seeds and press them into the naan.

Heat a pan and lightly grease with butter or oil and cook the naan until the bottom is golden brown.

Then brush the top generously with some butter. Transfer to the oven under the broiler for about 4 minutes, or until the tops starts turning golden brown. That’s it!

Serve with some mint chutney mixed into chilled yogurt and you’ll be a very very happy person!

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