Step 1

It is a good idea to prepare your naan dough a day ahead of cooking. Any naan dough recipe will work for this recipe.

Step 2

Place the lamb mince and other keema ingredients on a plate and work them together with your hands, kneading them until really fine.

Step 3

Take a tennis ball sized piece of naan dough and form into a ball. Make a hole in the side of it with your thumb.

Step 4

Place a piece of the minced lamb keema the size of a golf ball inside the hole and then work the dough around it.

Step 5

Form this all into a ball and then place on a floured surface. Press down to flatten slightly.

Step 6

Using a rolling pin, role the dough out into a flat disc. The flatter the better but be careful not to expose the lamb keema inside.

Step 7

Brush the top of the naan with oil and then pick it up and brush off any excess flour. Brush water on the opposite side.

Step 8

Heat your pan until very hot. We are trying to imitate the heat of a tandoor here so really hot.

Step 9

Slap the naan into the pan, water side down. As long as your pan is hot enough, bubble should start forming on the top.

Step 10

When you have some nice big bubbles, flip it over to toast the other side briefly.

Step 11

Transfer to a serving bowl or platter and repeat with the remaining dough and keema.

Step 12

Serve hot.