Just how do they get the delicious flat piece of keema meat into Indian restaurant style keema naans?
Well, it’s easier than you might think and in the post I will show you how to make Indian restaurant style keema naans at home. Homemade keema naans are even better because you can adjust the flavours exactly to your taste preferences.
There are many ways to make keema naans.
Sometimes the keema is cooked first and then wrapped inside the naan dough before cooking. That is a more authentic style of keema naan.
At most Indian restaurants, they make these delicious meat filled naans the way I make them here. I’ve never had a bad one!
How I learned this recipe…
Many of you will know that I have travelled around the UK learning the best Indian restaurant recipes out there. This is one I learned at one of my first restaurant visits.
After that, I saw them being made this way hundreds more time. The recipe works even for the most novice of cooks.
So are you ready to make restaurant style keema naans at home? Sure you are!
The secret to getting the keema just right…
You really don’t need to do a lot of work to make the keema taste just right when preparing to make your Indian restaurant style keema naans.
Some chefs simply mince the meat really well and season it with salt and pepper. That works because they keema naans are usually served with lots of other flavourful dishes.
Me? I like to do a little more but how much work you go to is completely down to you.
I use a dumbed down version of my seekh kebab meat recipe which you will find here. Actually, I don’t use a recipe at all. I just throw things in that sound good as the following photos demonstrate.
Feel free to follow that minced seekh kebab recipe if you want but you really can just wing it.
You can use any naan dough you want.
So now you have your lamb ready to go into your Indian restaurant style keema naans. What about the naan dough? I have a lot of recipes for naan dough and they all work for this keema naan recipe.
If you want easy, I recommend trying this one. Not only is it easy, it’s also the way naans are made at most Indian restaurants.
For best results, you will want to make your naan dough a few hours before cooking or even make it and let it rest, covered overnight.
Getting the meat into your naan…
This is a really easy process but it’s sure to impress.
Plan a curry night and place these Indian restaurant style naans on the table and your friends will love you for it.
Now to get the meat flat!
You might think that this just won’t work but it does. Thousands if not millions of naans are made every day using this method.
The most important thing is to roll out the dough carefully so that the meat doesn’t break through the dough.
Your naans will look just like tandoor cooked Indian restaurant style naans.
Once you slap the flat naan into a hot pan, you will notice little bubbles forming.
This is how naans should look so let those bubbles get big a beautiful.
If you like this recipe, you might like to try some of these too…
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- 1 batch naan dough (see link to my recipe above)
- 450g (1 lb.) minced lamb
- 1/4 onion - finely chopped
- 1/2 tsp chilli powder
- 1/2 tsp cumin
- 2 green chillies - finely chopped
- 3 tbsp coriander (cilantro) finely chopped
- Salt to taste
- It is a good idea to prepare your naan dough a day ahead of cooking. Any naan dough recipe will work for this recipe.
- Place the lamb mince and other keema ingredients on a plate and work them together with your hands, kneading them until really fine.
- Take a tennis ball sized piece of naan dough and form into a ball. Make a hole in the side of it with your thumb.
- Place a piece of the minced lamb keema the size of a golf ball inside the hole and then work the dough around it.
- Form this all into a ball and then place on a floured surface. Press down to flatten slightly.
- Using a rolling pin, role the dough out into a flat disc. The flatter the better but be careful not to expose the lamb keema inside.
- Brush the top of the naan with oil and then pick it up and brush off any excess flour. Brush water on the opposite side.
- Heat your pan until very hot. We are trying to imitate the heat of a tandoor here so really hot.
- Slap the naan into the pan, water side down. As long as your pan is hot enough, bubble should start forming on the top.
- When you have some nice big bubbles, flip it over to toast the other side briefly.
- Transfer to a serving bowl or platter and repeat with the remaining dough and keema.
- Serve hot.