Naan in itself is amazing when it’s freshly made, but fill it with some keema (ground beef) and you’ve got yourself something amazing. I’ve been making naan at home for years, and one day I decided to add some keema to the mix because when you want keema naan, you want keema naan, and i’ve never looked back. Many cultures have some sort of meat pie, and keema naan is in my biased opinion the best! Traditionally raw marinated keema is stuffed into fluffy naan dough, but I don’t have the same cooking conditions like an extremely hot tandoor, and can’t ensure that the keema will cook completely without the dough burning, so I use cooked keema. It makes everything pretty easy, to be honest, and that’s what everyone wants, right?
Here’s what you’ll need for 5 medium sized Keema Naan
1 batch of Naan dough
1 pound ground beef
1/2 onion, diced
2 Tbsp oil
1 tsp salt
1 tsp chilli powder
1 tsp crushed coriander seeds
1 tsp crushed anar daana (dried pomegranate seeds)
1 tsp crushed cumin seeds
1/2 tsp haldi (turmeric)
2 green chillies, finely chopped
1/2 cup fresh coriander (dhania)
butter for brushing over naan
Start of by making a batch of naan dough and set aside to rise. Meanwhile prep the Keema. Start off by frying the onions in the oil till light golden brown. Then add the keema and the spices and the green chillies and sauté till the keema changes color. Then add 1/2 cup water, cover and cook on a low flame till the keema is tender. Turn off the flame and add 1/2 cup chopped fresh coriander.
Once the dough has risen, portion our into 5 balls. Slightly flatten them out, then fill the center with about 1/4 cujcooked keema. Pinch the edges together to form a ball again, then carefully flatten out with your hand to evenly distribute the keema. Then slowly roll the naan to thin it out, stop rolling when the keema starts packing through the dough. Cook on a cast iron pan on a medium flame for about 2 minutes per side, or until the dough starts turning golden brown, as pictures above. Brush with melted butter and enjoy! This goes great with mint chutney.