keema naan

Our easy, lower calorie take on the popular Indian side dish - the perfect fakeaway choice.

Keema Naan | Slimming &amp; Weight Watchers Friendly

g 20% fat minced lamb

onion

garlic

ginger

tsp mild chilli powder

tsp coriander

tsp garam masala powder

tsp cumin

tomato puree

water

tbsp fresh coriander (chopped)

salt and pepper

low calorie cooking spray

250 g white self raising flour

tsp caster sugar

tsp salt

tsp baking powder

250 g fat free natural yoghurt

g reduced fat spread

extra reduced fat spread for greasing

Spray

Spray a small frying pan with low calorie cooking spray and place over a medium heat. Add the onion and fry for 4 - 5 minutes, stirring occasionally, until golden.

Add the garlic, ginger, chilli powder, ground coriander, garam masala and cumin. Stir in and cook for 1 - 2 minutes.

Add the lamb and cook for a few minutes until sealed and brown all over. Stir in the tomato puree and water and gently simmer over a low heat for 10 - 12 minutes until all the liquid has evaporated off and the meat mixture is dry.

Stir

Stir in the fresh coriander and season with salt and pepper. Set aside and leave to cool.

Pre-heat

For the keema filling

Sift

Sift the flour, sugar, salt and baking powder into a large bowl.

Make

Make a well in the centre and add the yoghurt. Using your fingertips, gradually draw the flour into the yoghurt, mixing to form a ball of soft dough.

Place

Place the dough on a lightly floured surface and knead well for 5 minutes. Place the dough in a lightly greased large bowl, cover with cling film and leave in a warm place for approximately 45 minutes until the dough has increased slightly in size and feels slightly puffy when pressed.

Turn

Turn out onto a lightly floured surface and, using a sharp knife, cut into 4 equal pieces. Shape each piece into a ball, then roll each one out into a small disc approximately 10cm in diameter.

Place 2 tbsp of the keema mixture in the centre of each disc of dough. Pull up the edges of the dough to seal the keema mixture inside, pressing together to seal.

Form

Form into four oval balls and turn over, placing seam side down on a lightly floured surface. Using a rolling pin, roll into four oval shaped naan, each one approximately 22cm x 11cm.

Place the keema naan on two lightly greased baking trays and prick with a fork.

Place in the preheated oven for 7 - 8 minutes or until golden and puffy. Remove from the baking trays and place on a cooling rack.

Place the reduced fat spread in a small saucepan, and place over a very low heat. Heat until just melted, then use to brush over the warm keema naan breads.

Serve

Serve at once while still warm. If wished, sprinkle with a little chopped fresh coriander.

For the naan bread

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Spray pan with cooking spray over medium heat. Add onion and fry for 4-5 mins, stir occasionally, until golden

Add garlic, ginger, chilli powder, ground coriander, garam masala and cumin. Stir and cook for 1-2 mins

Add lamb and cook for a few mins until sealed and brown. Stir in tomato puree and water and simmer over low heat for 10-12 mins until all liquid has evaporated and meat mixture is dry

Stir in fresh coriander and season with salt and pepper. Set aside to cool

Pre-heat oven to 200ºC

Sift flour, sugar, salt and baking powder into bowl

Make a well in the centre and add yoghurt. Gradually draw flour into yoghurt, mix to form a ball of soft dough

Place dough on lightly floured surface and knead well for 5 mins. Place dough on lightly greased bowl, cover with cling film and leave in a warm place for 45 mins until dough has increased slightly in size and feels puffy when pressed

Turn out onto lightly floured surface and cut into 4 equal pieces. Shape each piece into a ball, roll each one out into small discs

Place 2 tbsp of keema mixture in the centre of each dough disc. Pull up edges then press together to seal mixture inside

Form 4 oval balls and turn over, place seam side down on lightly floured surface. Roll into 4 oval shaped naan via rolling pin

Place keema naan on 2 lightly greased trays and prick with a fork

Place in oven for 7-8 mins until golden and fluffy. Remove from trays and place on cooling rack

Place reduced fat spread in saucepan over a very low heat. Heat until just melted, then use to brush over the keema naan breads

Serve at once while warm. If wished, sprinkle with chopped fresh coriander

Keema Naan - Pinch of Nom

Yes, making Keema Naan is bit of a project. But this straightforward, easy-to-follow recipe makes it FUN and stress-free. Almost everything (including water!) is given in grams, you’re using raw keema for the filling, and the Naans cook (mostly) hands-off in the oven. Let&#039;s do this!

Keema Naan (Easy + Foolproof!)

all-purpose flour

tsp kosher salt

tsp sugar (I use pure cane sugar)

tsp instant yeast ((see post

beef

Serrano peppers

tbsp coriander

tsp red chili flakes

cumin seeds

cumin powder

tsp garam masala (store-bought requires less salt)

tsp red chili powder

tsp kosher salt (start

cilantro

milk (for brushing before cooking)

sesame seeds (preferably either natural

nigella seeds (kalonji) (optional)

unsalted butter

cilantro (for sprinkling on top)

Whisk together the flour, salt, sugar, and instant yeast in the bowl of a stand mixer or other large bowl. In another medium bowl or measuring cup, whisk together the water, oil, and yogurt.

Turn your oven on to the ‘hold warm’ or 170°F/77°C setting for 2 minutes. Then turn it off.

Pour the yogurt mixture into the flour. If using a stand mixer, use the dough attachment to mix on medium-low (speed 2) for 2-3 minutes, stopping the mixer to incorporate the flour at the sides bottom of the bowl. It will start to form into a sticky, slightly wet ball, eventually wrapping itself around the dough hook. If kneading in a bowl, mix the ingredients as much as possible with a silicone spatula. Then transition to kneading with your hands for 2 minutes, until it forms into a sticky ball. If you’re using a stand mixer, transfer to another large bowl (so you can use your stand mixer for the keema). Lightly coat the top of the dough with 2 tsp oil to prevent it from drying out. Cover with a kitchen towel.

Place the covered bowl in the oven. Let rise for 2-3 hours, until it doubles in size. Alternatively, let it rise overnight in the fridge (~18 hours). Meanwhile, prepare the Keema.

Prepare the Dough:

Combine all the ingredients listed under ‘For the Keema’ in a stand mixer fitted with a paddle attachment or other large bowl.

If using a stand mixer, knead on medium speed (4) for 2 minutes. Alternatively, use gloved hands (try not to use bare hands or the green chili may sting), to knead for 3-4 minutes. You’ll begin to see a lacy, stringy texture (resha) of the meat. The mixture should be homogenous instead of crumbly. To test for taste, place a piece of the beef mixture onto a hot pan to cook, turning over as needed. Taste and adjust salt and seasoning if desired. Keep in mind that the salt and spice will mellow out once it's inside the naan. Cover and set aside while the dough proofs.

Prepare the Keema:

Preheat the oven on to the broil function, or 550°F/288°C. (If you have low/high broil, you may have to experiment and switch between the two. High broil takes shorter than the time indicated, while low broil takes 10+ minutes.) Place the rack in the middle of the oven, so it has some space from the heat source (mine is on top). If you place it high up, it’ll cook too quickly, which may leave raw parts inside.

Brush/spray an aluminum foil*-lined baking sheet generously with cooking spray or oil. (A large baking sheet is ideal, but standard 12x17” is fine too - they’ll just have to squeeze in a little. Alternatively, you can use 2 8-9” round cake pans.)

Preheat Oven + Prep Baking Sheet:

Turn the risen dough out onto a lightly floured work surface. Use a knife/bench scraper to divide the dough into 4 equal portions (~190g each piece), then gently shape each into a ball. Place one naan onto your work surface and cover the remaining naans with a kitchen cloth.

Shape the Naan:

Using a rolling pin, roll out the naan to about 8” in diameter. Spread about a quarter of the keema mixture (~170g) tightly and evenly over the naan, like you would a pizza topping. Leave some space (~1”) toward the edges. Press down on the keema so that it’s flat instead of crumbly.

Make a slit from the center to the edge of the round naan, like you would when cutting a slice of pie/pizza. (Tip: Make the cut at the thickest part of the rolled out dough, so there’s plenty of dough to fold over.) Roll it into itself until it forms into an ice cream cone shape. Seal the wide/top part by joining the folds and fold over/seal the sides so that the filling is contained within the dough.

Press both sides of the naan (if it was an ice cream cone, press the wide part and narrow part together) gently together to make a large ball/peda.

Method 1 - Lacha (Layered/More Textured):

Using a rolling pin, roll out the naan to 6” in diameter. Place a quarter of the keema filling (~170g) in the center of the rolled out dough, leaving space (~1.5”) toward the edges. Gather and fold the edges together at the top to envelope the keema inside, then press firmly to seal. Turn over and gently press down to flatten slightly. (Note that you’ll keep seam side down when baking.)

Lightly dust as needed. Flatten the dough ball using your hands to about 5 inches. Then use a rolling pin to gently roll out until it’s 9-10” in diameter, about ¼” thick. (See tips for rolling out.) Keep in mind that they’ll shrink and puff up, so you want them thinner and wider than you’d like the final product.

Method 2 - Keema in Middle (More puffy/Easier!):

Transfer the naan to the aluminum-foil-lined baking sheet. (I usually bake 2 at a time and roll out the second batch while my first one is baking.)

Place the palm of one hand against the edge of the naan while using your fingers of the other hand to gently press the dough outward, creating a raised edge or lip around the perimeter. (See photos/video for how to do this.)

Use your fingertips or knuckles to make indents/dimples in the naan (don’t do this lightly – make sure they’re visible). Use a pastry brush to brush the tops and sides of naans generously with milk. Sprinkle generously with sesame seeds and lightly with nigella seeds (if using).

Transfer the naans to the oven. Broil for 7 ½ minutes (timing may vary), rotating the sheet pan mid-way for even heat distribution. The naans should be cooked from the top, with golden brown and some charred spots. Remove from the oven and use a large spatula to flip the naans over so the bottom of the naans face the heat source. Broil for another 5 minutes, until the bottom has also browned and blackened slightly.

Immediately brush both sides of the naans generously with melted butter. Sprinkle cilantro on top. Cover with the aluminum foil and allow to rest for 2-3 minutes before serving with mint raita. (At first, the naans will be stiff, but they’ll soon soften up.)

Bake/Broil the Naan:

When I first saw Izzah was developing this I was beyond excited, I love keema naan. And this was nothing short from exceptional. It was easy to make and incredibly perfect! I did use less salt per my preference and also used non-fat greek yogurt and everything seemed to work out fine. Thank you again for yet another wonderful recipe!

https://content.jwplatform.com/videos/XVGE2Ux2.mp4

Yes, making Keema Naan is bit of a project. But this straightforward, easy-to-follow recipe makes it FUN. Almost everything (including water!) is given in grams, you’re using raw keema for the filling, and the Naans cook (mostly) hands-off in the oven.

Keema Naan

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Keema Naan | Slimming & Weight ...

Keema Naan (Easy + Foolproof!)

Top 2 keema naan recipes from across the web

The most viewed keema naan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keema Naan | Slimming &amp; Weight ...

Keema Naan (Easy + Foolproof!)

The most viewed keema naan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Keema Naan | Slimming & Weight ...