Keema Naan

Keema Naan

keema-naan

Keema Naan

Ingredients:

•    3 cups (750ml) plain flour
•    1 tsp baking powder
•    1 cups (250ml) warm (not hot) water
•    1 cups (250ml) warm (not hot) milk
•    1 tsp sugar
•    2 tsp dry yeast
•    2 tsp salt , Adjust to taste
•    3 tbsp yoghurt
•    5 tbsp oil/ghee/butter
•    2 tbsp poppy seeds , optional
•    2 tbsp plain flour , for dusting during rolling out
•    150 g mince meat (lamb or chicken)
•    1 medium onion , peeled and chopped
•    2 garlic cloves
•    ½ inch ginger piece
•    2 tbsp tomato puree
•    1 tsp chilli powder
•    1 tsp coriander powder
•    1 tsp garam masala
•    1 tbsp green coriander leaves , finely chopped

Method:

  • Grind the onion, ginger and garlic together in a food processor, or grate them finely.
  • Then, heat some oil in a pan, place the pan over a medium heat, and fry the onion, ginger and garlic mix.
  • Next, add the mince, spices, 1 tsp of salt and the tomato puree.
  • Stir fry the mince until it is nicely browned and cooked. If you have good quality meat, it does not take long to cook. Remember: No liquid should remain at all! If the mince is ‘wet’, it will be impossible to roll out the naans without bursting them.
  • Now, keep the mince aside so it cools completely.
  • Then add and mix in the coriander leaves.
  • Divide the dough into 8-10 portions and roll them into balls.
  • Flatten one ball at a time with a rolling pin or your hand.
  • Place one tablespoon of mince in the centre of each dough portion, then pull the edges up and make a ball again.
  • Dust one ball at a time, and roll it out into an oblong, approximately 20-22 cm or 8-9 inches in length, with one end narrower than the other, like a huge tear drop. This can be done by rolling down one end more than other, or by pulling one end of the naan to elongate it.
  • Roll out 3-4 naans only at a time. You can roll out the next batch of naans while the previous batch is baking.





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