Looking to impress? Try making these curry stuffed naans. They always go down well!
This curry stuffed naan recipe is just as much of an idea as a recipe. Here I have given you the most popular curry stuffed naan combo which is lamb keema stuffed into naan dough and baked. The possibilities, however are endless. All you need is a good curry that isn’t too liquidy and you’ve got an amazing meal.
You can use any curry for this recipe
Whatever your favourite curry may be, you can use it in this curry stuffed naan recipe. The most important thing is that you reduce it down so that you have a really thick sauce.
If there is too much sauce, the naan will become soggy and it won’t cook correctly. This is why a good dry keema is used most often but if you prefer something else in your naan, just ensure it is good and dry before adding it.
How do you cook curry stuffed naans?
As you will see in the photos below, the barbecue or a pizza oven are great for cooking curry stuffed naans and naans in general.
You could, however place the stuffed naan in the oven and get good results. The benefit of a barbecue and/or pizza oven is that you get a smokier flavour. That said, if you place your curry stuffed naan in a hot oven, it will do the job.
Can you pan fry these stuffed naans?
Yes. That is another option. Just as I did in this recipe for keema naans. You won’t want to make them too big though as they will be difficult to flip over and cook both sides. The barbecue, pizza oven or stove are your best options here.
How long can you store curry stuffed naans in the fridge?
For best results, eat your stuffed naans on the day you make them. If you do have any leftovers, store them covered in your fridge for up to 3 days. Then just heat them up in your microwave for a quick snack.
Can you work ahead?
Yes. The curry can be prepared a few days ahead of serving. You can also prepare the dough one or two days ahead of putting it all together.
Just like sourdough, the flavour of the naan dough will become stronger and more sour the longer is sits. Personally I love the flavour after a couple of days but you will need to decide which you prefer through a bit of experimentation.
How large should you make curry stuffed naans?
That is completely down to you. The larger you make them, the more curry you can get into them. When baking, it is easy to make a large curry stuffed naan as you don’t need to turn it during cooking.
If pan frying, you should consider making smaller, one portion sized naans.
How do you prepare the naan dough?
I have posted my favourite recipe here with step by step photographs for the naan dough I used in this recipe. You might also like to try some of my other dough recipes here.
Step by step photographs.
- 3 tbsp rapeseed (canola) oil 2 Indian bay leaves
- 5cm (2in) cinnamon stick or cassia bark
- 1 tsp cumin seeds
- 4 green cardamom pods, lightly bruised
- 1 onion, finely chopped
- 1 tbsp garlic and ginger paste
- 1 tbsp tandoori masala
- 1 tbsp garam masala
- ⁄2 tsp ground turmeric
- 2 tbsp tomato purée (paste)
- 500g (1lb 2oz) minced (ground) lamb
- 1 tsp dried fenugreek leaves (kasoori methi)
- 3 tbsp finely chopped coriander
- (cilantro) Salt, to taste
- FOR THE DOUGH
- 1 batch naan dough
- 80g (1⁄3 cup) Greek yoghurt, whisked
- 3 tbsp melted ghee
- 4 tbsp finely chopped coriander
- Heat the oil in a saucepan or deep frying pan over a medium-high heat until small bubbles appear, then stir in the bay leaves, cinnamon stick, cumin seeds and cardamom pods.
- After about 30 seconds the oil will become fragrant. When this happens, toss in the onion and give it a good stir. Fry until soft and translucent, about 5 minutes.
- Add the garlic and ginger paste and let it sizzle for another minute or so, then add the ground spices and tomato purée (paste) followed by the minced (ground) meat and 200ml (generous 3/4 cup) water. Stir quickly so that the meat takes on the consistency of thick porridge and then keep cooking for about 20 minutes, or until the water has mostly evaporated.
- The finished keema should be moist but not saucy. Remove the bay leaves, cinnamon stick and cardamom pods. Stir in the dried fenugreek leaves (kasoori methi) and coriander (cilantro) and season with salt. Transfer to a plate to cool.
- When ready to cook, set up your barbecue for indirect heat cooking (see page 00). Close the lid and open the bottom and top vents completely. You’re aiming for a temperature of between 180°C (355°F) and 230°C (455°F).
- Depending on the size of your cooking surface, divide the dough into 2, 4 or 6 dough balls. Roll them out into round discs about 9mm (1/3in) thick and the pile them high with the keema mixture.
- Start by adding 3 generous tablespoons of the keema mixture. If you think you can get more on there, do it!
- Wrap the dough around the meat and then seal it shut with your fingers. Flip the dough parcels over, sealed side down, and roll them out into slightly larger circles.
- Using the handle of a wooden spoon or similar, make indentations all over the top, creating small holes so that you can see some of the keema inside. Brush the tops with the whisked yoghurt.
- When the barbecue is up to heat, place the naans on a baking tray (or a heated pizza stone) and place on the cooler side of the barbecue.
- Cook for 20 minutes, or until golden brown, then brush with the melted ghee and garnish with the chopped coriander (cilantro).
These are also great cooked in a wood-fired oven – just be sure to use a little semolina or polenta on your paddle to help them slide off into the oven. When I cook these in my pizza oven, I cook at about 350°C (650°F) for 3–4 minutes.
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Amount Per Serving: Calories: 606Total Fat: 36gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 57mgSodium: 578mgCarbohydrates: 55gFiber: 3gSugar: 4gProtein: 17g
I hope you enjoy this curry stuffed naan recipe. If you do try it with keema or another curry, be sure to let me know in the comments.