Keema Naan – Spiced Minced Lamb-Stuffed Flatbread

⏱ 90 min · Serves 4

Golden, pillowy and packed with fragrant spiced lamb, these keema naans are the ultimate fakeaway treat. Stuffed with a richly seasoned mince filling and cooked in a screaming-hot pan until blistered and buttery, they put any takeaway to shame. Serve with raita and a simple salad for a proper feast.

Per serving: 720 kcal · 32.0g protein · 82.0g carbs · 28.0g fat

Ingredients

• 500g strong white bread flour, plus extra for dusting
• 1 tsp fast-action dried yeast
• 1 tsp caster sugar
• 1 tsp fine salt
• 150ml warm water
• 150ml warm whole milk
• 3 tbsp natural yoghurt
• 2 tbsp vegetable oil
• For the keema filling:
• 300g minced lamb
• 1 tbsp vegetable oil
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 green chilli, finely chopped
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp garam masala
• ½ tsp ground turmeric
• ½ tsp chilli powder
• 1 tbsp tomato purée
• Salt to taste
• Small handful fresh coriander, finely chopped
• To finish:
• 50g salted butter, melted
• 1 garlic clove, minced
• Fresh coriander, chopped

Method

1. Make the dough: combine flour, yeast, sugar and salt in a large bowl. Mix warm water, warm milk, yoghurt and oil together, then pour into the flour. Mix to a shaggy dough, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth and leave to prove in a warm place for 1 hour until doubled.
2. While the dough proves, make the filling. Heat 1 tbsp oil in a frying pan over medium-high heat. Add cumin seeds and let them sizzle for 30 seconds, then add the onion and cook for 6–8 minutes until golden.
3. Add garlic, ginger and green chilli and cook for 2 minutes. Add tomato purée, ground coriander, garam masala, turmeric and chilli powder, stir well and cook for 1 minute.
4. Add the minced lamb, breaking it up well, and cook for 8–10 minutes until browned and any liquid has evaporated. Season with salt, stir through fresh coriander and set aside to cool completely.
5. Once the dough has proved, knock it back and divide into 4 equal balls. On a floured surface, roll each ball into a rough oval about 15cm long.
6. Place 2–3 tablespoons of cooled keema filling in the centre of the oval. Bring the edges up and pinch firmly to seal into a ball. Gently re-roll the stuffed ball into an oval roughly 20–22cm long and 5mm thick, being careful not to tear the dough.
7. Heat a large cast-iron skillet or heavy frying pan over the highest heat until very hot. Cook each naan, dry (no oil), for 2–3 minutes per side until puffed, charred in spots and cooked through.
8. Mix the melted butter with the minced garlic. As each naan comes out of the pan, brush generously with garlic butter and scatter over fresh coriander. Serve immediately.