Keema Naan

Step 1

Place ground lamb, onions, garlic and ginger paste, cumin, turmeric, freshly ground black pepper, garam masala, tomato paste, salt and fresh coriander leaves in a bowl.

Step 2

Mix them until all combined, and set them aside in a fridge to let them marinate until the dough is ready.

Step 3

Pour the warm water into a large bowl.

Step 4

Whisk in the yeast and half of the flour, mix, cover the bowl and leave in a warm place for 30 minutes.

Step 5

Stir in the yogurt and add the rest of the flour, salt, and baking powder. mix with your hands to form a soft and sticky dough.

Step 6

Spoon 2 TSP of the ghee or butter and rub it over the dough. Roughly squeeze the dough a few times, and cover the bowl with cling film or a clean damp kitchen cloth. and leave it to rise for another 15 minutes.

Step 7

Pour another 1 TSP ghee or melted butter onto the dough and rub lightly all over. Turn the dough out onto a lightly oiled work surface and knead the dough for 30 seconds. Return it to the bowl, cover it, and leave it for 15 minutes to rise in a warm place.

Step 8

By this time, the dough becomes much smoother. Knead lightly on the oiled surface for a minute and divide the dough into 4 equal pieces, roll them into balls, lightly dust with flour, and leave covered for 5 minutes before shaping.

Step 9

Heat a large heavy-based non-stick pan or a large skillet on medium to high heat.

Step 10

Take one of the dough balls and roll it out to a size of a small plate using a rolling pin. While working on 1 dough ball, keep the remaining balls covered. Place about 2 -3 tbsp of the mince filling in the center and pull the edges up, seal and shape into a ball again.

Step 11

Lightly flour the ball and turn it into a teardrop or oval shape (about 3 mm or ⅛“ ) using your fingers or a rolling pin.

Step 12

When the pan is really hot, place the naan and cook until golden brown then flip it using a tong.

Step 13

Put on a plate and sprinkle some chopped coriander.

Step 14

Keep them wrapped in a clean cloth while you roll out and cook the remaining naan bread.