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Keema Naan (Easy & Authentic) Recipe

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Keema Naan is a delicious and authentic Indian stuffed bread filled with spiced ground meat, blending aromatic spices with tender beef for a flavorful and hearty treat. This recipe walks you through making a soft yeast-leavened naan dough, preparing a rich keema filling, stuffing, shaping, and baking the naan to golden perfection. Perfect as a main course or festive snack, served hot with chutneys or yogurt.

Ingredients

Dough Ingredients

  • 3 cups all-purpose flour (plus extra for dusting)
  • 1 tablespoon instant yeast
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon sugar
  • 2 tablespoons plain yogurt (room temperature)
  • ¼ cup cooking oil
  • ¼ cup whole milk (lukewarm)
  • 1 egg
  • Warm water (for kneading)
  • ¼ cup cooking oil (for cooking)

Keema Filling Ingredients

  • 1 black cardamom
  • 3 whole cloves
  • 1½ onions (diced)
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 700 g (1.5 lbs) ground beef (veal, lamb or mutton)
  • 1½ teaspoons salt
  • 1 teaspoon crushed red pepper
  • ½ teaspoon red chili powder
  • 1½ teaspoons cumin seeds (crushed)
  • 1½ teaspoons whole coriander (crushed)
  • 1 teaspoon garam masala
  • 1½ tablespoons lemon juice
  • 2 tablespoons dried pomegranate seeds (anardana) (crushed)
  • 1 teaspoon whole coriander (crushed)
  • 1 teaspoon cumin seeds
  • 3 green chilies (chopped)
  • ¼ cup fresh cilantro (chopped)

For Finishing

  • Whole milk (for brushing)
  • White sesame seeds (for sprinkling)
  • Unsalted butter (melted, for brushing)

Instructions

  1. Make the Naan Dough: In a large mixing bowl, combine the all-purpose flour, instant yeast, baking soda, salt, sugar, plain yogurt, cooking oil, lukewarm milk, and egg. Gradually add warm water and knead by hand or with a stand mixer until the dough is soft and smooth.
  2. Let the Dough Rise: Cover the dough with a damp cloth and place it in a warm spot to rise for 2 to 4 hours, or until it has doubled in size.
  3. Prepare the Keema Filling: Heat cooking oil in a large pan over medium heat. Add black cardamom, cloves, and diced onions; sauté until the onions turn light golden brown. Add ginger and garlic paste and fry for 2 more minutes until the raw smell disappears.
  4. Cook the Meat: Add the ground beef and ¼ cup water to the pan. Stir in salt, red chili powder, crushed red pepper, crushed cumin seeds, and crushed coriander seeds. Cover and cook for 15 to 20 minutes until the meat is cooked and the water reduces.
  5. Dry the Keema: Increase the heat to medium-high and cook for a few more minutes until the mixture becomes dry. Remove from heat and stir in lemon juice and garam masala. Let the mixture cool.
  6. Add Stuffing Enhancers: Once cooled, add crushed pomegranate seeds, whole cumin seeds, whole coriander seeds, chopped green chilies, and fresh cilantro to the keema. Mix well to combine.
  7. Shape the Dough: Preheat your oven to 240°C (460°F). Punch down the risen dough to release air, place on a floured surface, fold once, shape into a log, and divide into 5 equal portions. Roll each portion into a ball and dust with flour.
  8. Roll out Dough Circles: Using a rolling pin, roll each ball into a circle roughly the size of your palm, with a thicker center and thinner edges.
  9. Stuff the Naan: Place about 100g (6-7 tablespoons) of the cooled keema filling in the center of each dough circle. Fold the edges carefully to enclose the filling, pinching and smoothing the seams.
  10. Flatten and Roll: Gently flatten the stuffed balls with your fingers, then carefully roll out each into an approximately 21 cm (8.5 inches) diameter disc.
  11. Prepare for Baking: Line a baking tray with parchment paper and arrange the stuffed naans spaced evenly, 2-3 per tray depending on size.
  12. Apply Toppings: Brush the naans with lukewarm milk using fingers or a brush. Create deep indentations on the surface with a stick or your fingers. Sprinkle white sesame seeds over each naan.
  13. Bake the Naans: Bake in the preheated oven at 240°C (460°F) for 12 to 14 minutes until golden brown and puffed. Flip once the top is golden to bake evenly, watching carefully as oven temperatures vary.
  14. Finish and Serve: Immediately after baking, spray water lightly on the surface to keep the naan soft and brush with melted unsalted butter. Serve hot with green chutney or your choice of accompaniments.

Notes

  • Allow sufficient time for dough rising to achieve soft, airy naan.
  • Use lukewarm milk and water to activate yeast properly.
  • Adjust the chili levels according to your spice tolerance.
  • The black cardamom and cloves add aromatic depth to the keema filling; don’t skip them.
  • Spraying water after baking helps keep the naan soft and moist.
  • If not serving immediately, store naan in a sealed container to retain softness.
  • Ghee can be used instead of butter for a richer flavor finish.

Find it online: https://bitezly.com/keema-naan-easy-and-authentic-recipe/