These samosas are little pieces of heaven. You bite into a crispy golden shell filled with keema (ground beef) laced with earthy spices and pops of green from the fresh coriander. Dip it into a combination of mint chutney and imlee and you will truly be amazed at how all the flavors combine.
Naan in itself is amazing when it's freshly made, but fill it with some keema 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. 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?