Keema Naan (Lamb stuffed bread)

This is a great dish to use up leftover meat from a roast or just as something different – the girls both had keema naan for their lunchboxes the next day – it’s versatile and very tasty! It’s a bit of luxury in India (not everyone can afford to put meat in their bread) so we treat it more as part of a meal, rather than as a bread that you eat a meal with. ¬†I have to say, again, you’ll never get the same type of naan as you do in a restaurant without a tandoori over – the high heats in a tandoor coupled with the smokiness is just not easily done in a conventional oven – this is how I do it at home – no, it doesn’t look like the naans you get at the takeaway – don’t complain ūüėČ

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Ingredients:

4 cups of risen naan dough Рpretty much the same as normal white bread dough, just with plain yoghurt added
1 cup of cooked meat (or minced meat that you’ve cooked – this is the leftovers from our Sunday roast)
Chilli flakes (to taste)
1/2 tsp turmeric
1/2 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
Salt & Pepper to taste
Cashew nuts (optional, as they’re expensive, but really add to the texture and taste – any mild nut, like almond, also works well)

Method:

Put all your ingredients (except the dough, obviously) into a blender and whiz it up – while your ingredients are being blitzed, turn on your grill (broiler in the US) to a high heat and have a pizza stone underneath, warming up

IMG_7774You want the texture to be fine, but not like a sausage meat. ¬†It should still crumble, happily – if I squeeze it together, there’s enough moisture to make a loose kofta type ball (deep fry these and you’ve got another great dish – might need a binding agent, just to keep it together though)

IMG_7775Time to roll out your dough. ¬†Take a chunk, about the size of your palm, and roll out on a well floured surface – I like my keema naan’s thin and crispy, so I roll the dough quite thinly. ¬†If you want it softer, then use a bit more dough and roll it a little thicker (obviously, you’ll need to cook it a little longer, too)

IMG_7776Place a couple of tablespoons of the mixture in the centre of your rolled dough. ¬†You don’t want to overfill it (despite the temptation) as your bread will fall apart.

IMG_7777Grab the edges a bit at a time and bring to the centre – keep pleating the edges over each other until you have all the edges in your hand.

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Twist the edges, slightly, and push down in the middle to seal the edges.  You should have a reasonably dry dough, so you may need a touch of water to help seal the edges (not too much, though!)

IMG_7779Flour the pleated side, generously – flip over and flour again. ¬†You want to have the pleated side on the bottom – it’s thicker (as the edges overlap each other) and so less likely to break to when you start to roll out your bread.

IMG_7781Gently roll your naan out to your desired thickness. ¬†Keep turning your naan and keep adding flour to make sure it doesn’t stick. ¬†Like I said earlier, I like mine thin, so I roll a fair bit – if you want it thicker, then that’s fine – it’ll give you a softer texture, rather than crispy.

IMG_7782Brush with some melted butter, ghee or oil

IMG_7784By now, your grill (broiler) should be up to heat and your pizza stone should be nice and hot. ¬†I keep my keema naan a little further away from the grill compared to normal naans, as I want to make sure all the ingredients are warmed through – you probably know why I’m using cooked meat by now – if I’d used raw lamb mince, then the juices would be going everywhere and there’s no guarantee it’d be cooked. ¬†Cooking your meat in advance (or using leftovers) means you’re just here to cook the bread and warm the ingredients through. ¬†Cook until golden on one side, flip, brush with oil, and cook again (depending on your grill and the height of your stone, it should take about 2-3 mins each side)

IMG_7788Serve as a whole naan on the side of a dish (quite decadent!) or with a simple side salad, like we’ve done here, for a light meal. ¬†Enjoy!

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