East London Keema Naan
Fluffy, tandoor-style leavened flatbreads stuffed with warmly spiced minced lamb and brushed with melted ghee.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 440 kcal
Equipment
- •Large mixing bowl
- •Frying pan
- •Cast-iron skillet or heavy baking tray
- •Rolling pin
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 440 kcal
- fat
- 16 g
- carbs
- 56 g
- fibre
- 3 g
- protein
- 18 g
- calories
- 440 kcal
Instructions
- 1
Mix the flour, yeast, sugar, half the salt, yogurt, and warm water in a bowl to form a soft dough.
- 2
Knead the dough on a lightly floured worktop for eight minutes until smooth and springy.
- 3
Place the dough into an oiled bowl, cover, and leave in a warm spot for one hour until doubled.
- 4
Fry the minced lamb and onion in a frying pan over medium heat for six minutes until lightly browned.
- 5
Add the garlic and ginger paste, garam masala, cumin, and remaining salt, cooking until all excess moisture evaporates.
- 6
Stir in the chopped fresh coriander, transfer the meat mixture to a plate, and leave to cool completely.
- 7
Divide the rested dough and cooled spiced meat into four equal portions.
- 8
Flatten each dough ball slightly, place a portion of lamb in the centre, and gather the edges to seal.
- 9
Roll out each filled ball gently on a floured surface into a teardrop or oval flatbread.
- 10
Heat a dry cast-iron skillet on the hob over high heat until smoking hot.
- 11
Cook each naan for two minutes until puffed and charred in spots, flipping once to finish.
- 12
Brush immediately with melted ghee while hot and keep warm in a clean tea towel.
Chef's tips
Ensure the cooked minced lamb is completely cold before stuffing, otherwise the steam will tear the raw dough. If you do not have a cast-iron skillet, cook the naans under a very hot oven grill (broiler) on a preheated baking tray.
Ingredient substitutions
- ghee → melted salted butter
- minced lamb → minced beef or minced chicken
Storage
Store leftover naans wrapped in foil in the fridge for up to two days.
Reheating
Sprinkle lightly with water and warm in a hot dry frying pan or hot oven for three minutes.
Common mistakes to avoid
- •Stuffing the dough with hot meat filling, which melts the dough and causes leaks
- •Rolling the naan too forcefully, which punctures the dough and lets the meat escape
- •Cooking on too low a heat, leading to tough and dry flatbreads rather than soft, blistered ones
Serving suggestions
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