Restaurant-Style Indian Keema Naan - Stuffed Lamb Bread

Sharing with you, a famous variation of Restaurant-Style Indian Naan bread, stuffed with ground lamb meat, named Keema Naan. If you like Indian Chicken and Lamb curries, and have visited Indian restaurants, I'm sure you have seen or tasted Keema Naan, many times!  

Often, Keema Naan is chef's signature recipe. Even though Naan dough remains the same for most kinds of naans, chefs have their special secret recipe for stuffing, called Keema i.e. ground lamb or goat cooked with aromatics and Indian spices. 

Today, I'm making that recipe available to all of you! You will be surprised to learn that how simple and easy it is to cook Keema Naans at home!

These days, I'm making sure to share some of the traditional Indian recipes, like Indian naan breads, to give you some taste of my culture and food I grew up eating. From many days, I was getting lot of requests for my Naan recipes. To keep everyone happy, I finally shared Butter Naan, a few weeks ago. Then everyone said, Garlic naan would have been better... So, I shared th...

Total Time: Prep Time: Cook Time: Idle Time: 1 hr 10 mins
Difficulty: Intermediate
Yields: 6-7 Naans Serves: 4
Notes: Total Time includes Idle Dough Rest Time

Ingredients

    Naan Dough

  • 1 Cup All-Purpose Flour
  • 2/3 Cup Wheat Flour
  • 1 tbsp Canola Oil (1 tsp extra for coating the bowl)
  • Butter - Salted (melted, for brushing naan, optional)
  • 1 tsp Active Dry Yeast
  • 1/2 Cup Water (lukewarm)
  • 1/4 Cup Milk
  • 1 tsp Sugar
  • 1/2 tsp Salt
  • Ground Masala Lamb

  • 1/2 lbs Lamb (ground)
  • 1 Shallot Onions (1/4 cup when chopped)
  • 1 tbsp Tomato Paste
  • 1 Hot Green Pepper (small) (or 1/2 green serrano pepper, small minced)
  • 1/2 tbsp Cumin Powder
  • 1/2 tbsp Coriander Powder
  • 1/4 tsp Red Pepper Powder (paprika, lal mirch)
  • 1 tbsp Canola Oil
  • 2 tbsp Cilantro (chopped, for garnish)
  • 1 tbsp Garlic (1-2 garlic cloves, minced)
  • Salt and Black Pepper (as per taste)
  • Serve with

  • Shallot Onions
  • Jalapeno (sliced)
  • Yogurt

Directions

  • 1. Lukewarm 1/2 cup water, add sugar and yeast. Let it sit until foamy. (about 10 minutes.)
  • 2. Add lukewarm milk, wheat flour, all purpose flour (all but leaving 1/4 cup), oil, salt over bloomed yeast.
  • 3. Mix all ingredients. Add 1 tbsp remaining flour at a time until dough comes together. Knead the dough briefly, just for 1-2 minutes in the bowl. Dough will be little wet. If feels too wet or sticky, add 1/2 tbsp flour more at a time. Dough should not be very dry.
  • 4. Coat the bowl with 1 tsp oil, add dough and coat in oil. Cover with plastic wrap and then with clean kitchen towel. Leave to rise at warm place until double in size. (1-2 hrs)
  • 5. Masala Keema - While dough is rising, cook keema (ground lamb). Heat oil in a skillet. When oil is hot, add onion, garlic, and minced green pepper.
  • 6. Saute until onion starts to brown. (3-4 minutes) Then add ground lamb and spices with 1/4 teaspoon salt.
  • 7. As lamb cooks, break lamb with spatula into small pieces. This is very important for making a good stuffed bread. It cooks quickly. About 5-7 minutes on medium heat.
  • 8. Transfer cooked lamb to a bowl. Add chopped cilantro and set aside.
  • 9. After about 1.5 hrs, dough double will be double in size. Punch down the dough and transfer to work surface (flour dusted board) Heat an iron skillet or heavy-bottom pan. Divide dough into 6 equal parts. Roll one dough ball to 2 inch small flat round using roller pin. Place heaping tbsp of cooked keema. (ground lamb meat)
  • 10. Pinch the dough from all sides to make a parcel/dumpling such way that all stuffing is sealed inside the dough.
    Additional Notes:
    While working on one naan, keep the rest dough covered with kitchen towel.
  • 11. Flatten the stuffed naan dough dumpling to make a round shape. Stuff all remaining dough balls with keema and set aside (cover with kitchen towel.) Now take one stuffed dough ball at a time and roll with roller pin to an about 3" wide and 4-5" long oval shape (or round if you prefer).
  • 12. Place one rolled naan on heated skillet and let it cook for 1-2 minutes or until yeast action shows tiny bubbles all over the naan.
  • 13. Flip the naan, place it on direct gas flame until slight charred and cooked on other side (just 10-15 secs max) Always keep a tongs/spatula handy to lift or flip the naan.
  • 14. Remove cooked naan with tongs and place next naan on skillet/oven, repeat until all naans are cooked. Brush cooked naan with melted butter(if you prefer). Butter will keep them moist while you finish cooking the rest. Serve hot keema naans with yogurt or cucumber raita and enjoy!

Savita's Notes:

Amount of flour needed can be a tbsp more or less based on quality of wheat and weather conditions. Always start with 1/4 cup less flour, then add 1 tbsp at a time until desired dough forms.

Cooking time is estimated as it depends on method opted and also on size of skillet/sheet pan. It will take less time if you cook multiple naans at once.

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23 comment(s)

Hi, want to try this, can the naans be made in an electric oven as we do not have a gas stove? If so, any modification to the recipe? Thanks
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