Curry Stuffed Naan

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.

The naan dough I used for this recipe is this one. You will find a few other naan dough recipes on my site including this instant dough that will also work.

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.

Heat the oil in a pan over a medium-high heat and toss in the whole spices. Fry the spices until fragrant. About 40 seconds.

Stir in the chopped onions and fry for about 5 minutes or until soft and translucent. Then stir in the garlic and ginger paste and fry for a further 30 seconds.

Add the ground spices and stir them right into the onion mixture.

Now add the minced lamb and start breaking it up with a wooden spoon or similar.

Add the water and continue breaking the meat down with a spoon so that there are no large lumps. The smoother the better!

Continue simmering and stirring until you are happy with the consistency.

Roll out some dough. A large ball or smaller dough balls. It’s up to you. Top generously with the cooled keema mixture.

Bring the sides of the flattened dough around the curry and press it tightly closed with your hands.

Shape the naan as you like. There is no rule here. Then flatten it out as shown with a rolling pin.

Using the handle of a spatula or similar, make small holes all over the top.

Whisk the yoghurt and then brush it over the top generously. This will give the surface a nice glao when cooked.

Bake until nicely browned and then allow to rest for a couple of minutes before slicing into it and serving.

Dig in! This is great served with hot sauce or a good raita or chutney.