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 that too and told Vishal: Now I'm going to share so many naans that everyone will request me to stop it ;)
Jokes aside... I'm really glad to unveil some of flavors of Traditional Indian Cuisine. I always feel that n my attempt to cook and share healthy recipes..... often........ traditional Indian comfort foods take a back seat. Keema Naan is one of such recipe! Now, I'm making sure to share, a little taste of traditional Indian Food, every week.
Speaking of which, I have to tell you, Indians are very good hosts specially when it comes to serving food and taking care of guests! Even though we don't have lavish outdoor grill or pool-side parties, but in all family and friends get-togethers, food and hospitality is in full swing. You will find 3-folds the amount of food that guest will actually eat. May sounds like a wastage, but this is how Indians roll! Idea is: NEVER have situation when guest asked something and your were not able to provide. Even though today's younger generation would want to limit the amount of food, elders will not allow it... saying "Athethie Bagwaan Hota Hai. Acche see khilaoo" - "Guest is like God, feed him well."
Often, Indian, home-style parties have huge amount of leftovers. It's funny, when I came to States and Vishal had any guest coming over...... I cooked all day.... I mean, literally, ALL DAY! I would almost run to change and clean-up just 2 minutes before guests arrive. Since I have been cooking like crazy and have flour or other stuff all over my hands, dress, hair! (one messy cook;) Then, everyone will leave saying, You eat too much.! You feed too much!.
I used to think, I just served 4 course dinner with 2-3 items each. (hahaha) What's big deal?!
Even though, now, I'm learning to cook a little lesser for parties, I still find it hard to picture just 2-3 dishes for whole dinner. Per tradition, if I don't make 6-7 dishes for dinner, it feels like we not respected the guests enough. (I'm sure showing signs of getting old ;) )
In Indian homes, Keema (Ground Lamb or Goat) Matar (Green Peas) is one such Lamb Curry that is often prepared for a lavish weekend dinner or for a family get-together. And it is always prepared in large quantity.
Most of the times, Keema Naan (Yeast Dough) or Keema Parntha (Plain Wheat Dough Flat Bread) are prepared to savor the leftover lamb keema.
In case you wondering, why am I showing a smashed shallot onion in the pictures?! I'm sure you are wondering! Aren't you? Then, my friends, ask any North Indian Punjabi, this is how stuffed savory breads are enjoyed traditionally in North India, especially in Punjab. It's said, a smashed onion losses it's pungent taste and becomes much sweeter, and tastes scrumptious with stuffed naans.
I have listed butter and brushed on few naans for pictures. Traditionally, keema naans are accompanied with smashed onion and yogurt or cucumber raita. However, in restaurants they will always apply butter to keep naan moist. So, if you are serving naan a little later after cooking, do brush naan with salted butter. If serving right away, just serve as-is with some raita or fresh yogurt on the side.
Keema naans are not just a delicious Dinner Bread. It is also a self-sufficient, meaty, savory, Sunday Breakfast or Brunch Bread. A nice wrapped package to indulge in a comforting breakfast which has protein, TON of flavor, and carbs. Devour and hibernate for rest of the day :)
PS: Homemade Naan is the best! It has no preservatives, all natural ingredients of your choice. Above all, this restaurant-style Indian Keema Naan will cost you, at-least $3 per bread less than your fav Indian restaurant's Keema Naan bread! and you will NOT find it in stores or elsewhere, for sure!
Let's head straight to the recipe :)
and don't forget to enjoy!
Have a great day!
Few more naan and flat bread recipes for you:
Restaurant-Style Indian Keema Naan - Stuffed Lamb Breadreviews) (3
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, tomato paste 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 to get to room temperature.
9. After about 1.5 hrs, dough 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 cooked 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!
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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John AndersonMade this today. Put a teaspoonful ok Kashmiri masala in the lamb. Put a teaspoon of onion seeds, garlic granules, and onion granular in my dough mix, wonderful. Thanks for the inspiration.
EllenHello Savita! This is an old thread but I hope its still open. I have some ground lamb and would love to make this Naan. Quick question, do you know if the "Wheat" flour you reference would be what we call "Whole Wheat" flour in the states? And I'll add this funny anecdote: when my son was a child, I would take him to a restaurant that served Indian food, and since he was a picky eater, Id tell him that Naan was "Indian pizza". He loved the Naan, but I had to rely on twisted semantics to get him to try it. Luckily, he goes to college in Los Angeles now and eats a very diverse and eclectic diet. The Vegan thing is a bit annoying but so jealous he has his pick of stunning food options.
SavitaHi Ellen, over the years, I have used Indian Wheat Flour as well as US Whole Wheat flour for this recipe. Sometimes, US Whole wheat flour I find more wholesome than Indian. The purpose of adding wheat flour is to make naans less chewy and dough more manageable as compared to using only AP flour. That said, it is not required to use wheat flour, can use all AP instead. If you have it, I would add 1/2 cup first then add 1-2 tbsp at a time until dough comes together. I hope it helps. Also, threads for all recipes on blog are open. Feel free to ask any question you have, any time. Loved the anecdote btw. Anything to make picky eaters eat. Honestly, after coming to States I found that Naan Pizza is actually a popular thing. :)
Gabbymidway through making and everything tastes delicious!!!
JennyI can't wait to make this thank you so much
MohammadHi, 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
SavitaHi Mohammad, I recommend to cook all way on griddle on the electric stove. In meantime preheat broiler of electric range. When all naans are ready, place under well heated broiler for 1 min for that char tandoor flavor. Take out and brush with butter. I used to have a gas stove.. these days I'm preparing it this way with electric range. I hope it helps.
SofieI want to say thank you for this great recipe. I couldn't decide what to cook. I saw yours online and I made it right away. The balance of the flours are amazing. This is going to be on of my best list for naan recipes. I follow the dough recipe all the way. Only i used chicken keema mix I made myself. Thank you again. From Lahore in NY :)
SavitaSofie, I'm glad you enjoyed Keema Naan. Chicken keema is certainly a good substitute for lamb keema. Thanks for sharing this idea and your sweet experience with us.
BindiaThat's look totally delicious, liked naan so much...
Consumption CompulsionOh, yum. These Naan look scrumptious. Can't wait to try this recipe!
Nagi@RecipeTinEatsI am weak in the knees looking at this....paratha is one of my all time favourite foods, I make it WAY too often! This naan looks even better....especially that filling! OMG....I have to make this!!!
SavitaNagi, our love for paratha is mutual :) I'm so glad you like this one :) thanks for stopping by, my friend!
Manalioh my god yes, totally agree especially in Delhi and Punjab..there is just too much food! I died eating during my trip to Amritsar last year..haha The naan looks delicious Savita, will try it with veggie filling! :)
SavitaI know!! :) You say Punjab and Delhi, I would say, ALL over India food is like that. But we take pride in it :) Don't we?! :) I'm glad you like these naans! thanks for stopping by!
Anu-My Ginger Garlic KitchenHahahaa! Cooking all day was my story too! ;) This Keema Naan looks stunning Savita! I don't eat Lamb, but this is going to be treat to Hubby and daughter! Thanks for awesome share! :)
SavitaAnu, it certainly well be a treat for anyone who eats lamb! I'm sure your daughter and husband goona love it. Do try and I will wait for the feedback :)
sathya priyaThis naan looks too good...Even i want to make some with veg stuffing..
Savitathanks, Sathya! I'm sure you gonna love naan with veggie stuffing too. Recipe is very versatila. You can use paneer or cauliflower stuffing!
Rachna@rachnas-kitchenWow these naans are looking awesome. I am vegetarian but my hubby eats lamb. I will definitely try it for him. I have a query that can i make it with some vegetarian stuffing?? So that i can also enjoy it;-)
SavitaRachna, thanks! You can make naan with veggie filling! My favorite veggie-stuffed naan are paneer naan or gobi naan! Just simple dried-masala gobi or paneer instead of lamb and rest remains the same. I'm sure you gonna love it!
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GauriThis looks absolutely delish! Lovely pictures :) I agree, we Indians are all about 'khao and khilao' :) But we take pride in that! Don't we?
SavitaWe certainly do, Gauri! It does not feel like a great welcome if platters are not filled with food. It's amazing how in India, everyone arranges for something to eat per their capacity. that's the spirit of hospitality! Thanks for stopping by, Gauri! glad you like these naans, girl!
miraLooks so delicious Savita! And not too difficult to make! Pinned to try it!
SavitaOh yes! These are not difficult to make at all! I'm sure you gonna love the taste! thanks, for pin, my dear.
kushiLooks very yum.I don't eat lamb but I liked the ingredients you have added in the masala. Simple and delicious dear :)
SavitaKushi, thanks dear. You can use all lamb ingredients to make veggie naan too! like paneer or gobi naan :) I'm sure you will love them.