Do you love kheema? Do you love naan? What about Kheema Naan? Kheema naan is minced lamb/goat meat with spices stuffed in naan bread and traditionally cooked in Tandoor, I’ve made mine in the oven!
Ingredients for Kheema Naan:
All-purpose flour – 3 Cups
Warm water – 1 Cup
Sugar – 2 Tbsp
Yeast – 2-¼ tsp (7 grams)
Unsalted butter/Oil/Ghee – 3 Tbsp
Salt – 1 Tsp
Yoghurt – 4 Tbsp
Ingredients for Stuffing:
Goat kheema/mutton mince – 500 grams
Onion – 1 small finely chopped
Chilli flakes – ½ Tsp (add more if you need more spice)
Ginger-Garlic – 1 Tbsp finely chopped
Cumin seeds – 1 Tbsp (roasted and coarsely grounded)
Coriander seeds – 1 Tbsp (roasted and coarsely grounded)
Salt – 1 Tsp
Garam masala – 1 Tsp
Cilantro – chopped
Mint leaves – 5-6 chopped
Method:
1. Add warm water to a bowl. Now add dry yeast and sugar. Mix and let it rest for 10 minutes. It should be frothy, if its not frothy it means yeast is dead and you should start again with new yeast.
2. Now add salt, unsalted butter/oil and yoghurt. Add all-purpose flour/maida.
3. Knead together to form smooth dough.
4. Form a smooth ball; grease the bowl and dough ball with some butter. Cover and let the dough rest in the greased bowl for one hour.
5. After an hour, you’ll see the dough has doubled in size.
6. In the meantime, make the kheema stuffing. Add lamb/goat mince to a bowl.
7. Now add chopped onion, coriander-cumin (roasted & coarsely grounded), salt, chilli flakes, garam masala, finely chopped ginger garlic, chopped mint leaves,
8. Knead the dough again for a few minutes. Cover & keep aside.
9. Now let’s make the naan. After an hour, knead the dough again for a minute and divide into 4 equal parts.
10. Dust the work area and flatten the dough ball with your hands, you can also use a rolling pin.
11. Place some kheema stuffing and the center and make a ball bringing all ends together.
12. Now flatten it again and make indents in the center.
13. Place it on a hot pan and cook until the bottom is cooked nicely on medium heat.
14. Bake in preheated oven at 250°C or 480°F until nicely charred. (BROIL setting)
15. Brush with butter mixed with cilantro.
16. Hope you enjoy this!
Happy Cooking! ☺