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🇮🇳 Indian

Keema Naan

🇮🇳 Indian

Stuffed keema naan, minced lamb sealed in tandoor bread. Soft-centred, blistered and buttered; bread as daily ritual. Pile in a basket lined with cloth and let everyone grab.

Prep 31 min Cook 13 min Serves 4 Medium

Ingredients

  • Saltto taste
  • Onion2, finely sliced
  • Green Chili2
  • Ghee2 tbsp
  • All-Purpose Flour2 cups
  • Ground Lamb500 g

Instructions

  1. 1

    Combine flour, salt and water into a shaggy mass, then knead till smooth and supple; rest covered 20 minutes.

  2. 2

    Let it rest in a warm spot; the dough should look smoother and feel like an earlobe when ready.

  3. 3

    Portion the dough, stuff and pinch the seams closed, then roll with a feather touch so nothing bursts.

  4. 4

    Slap onto the hot tawa; when dark spots appear, flip and press at the edges with a cloth till it balloons.

  5. 5

    Slather with ghee, wrap in a clean cloth, and carry to the table warm.

Chef's tip

Fresh spices make the dish — if yours smell of nothing, the dish will taste of nothing.

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Video: Kitchen Clips: Making Naan (Indian Flatbread) at The Clay Oven in Greenfield · on YouTube