Tandoori Keema Naan
Leavened bread stuffed with spiced minced mutton, baked in a clay oven.
About this dish
A decadent variation of the plain naan, this version is stuffed with a savory, spiced minced meat filling. Historically a breakfast or lunch item in the bazaars of Amritsar and Lahore, it combines the charred, smoky notes of the tandoor with the richness of mutton fat. The dough is enriched with yogurt and milk to ensure it remains soft despite the heavy stuffing.
Ingredients
Naan Dough
- 500g All-purpose flour (Maida)
- 1 tsp Active dry yeast
- 1 tsp Sugar
- 1/2 cup Warm milk
- 2 tbsp Yogurt
- 2 tbsp Oil
- Salt to taste
Keema Filling
- 300g Mutton mince (Keema), very fine
- 1 Onion, finely chopped
- 1 tbsp Ginger-garlic paste
- 2 Green chillies, minced
- 1 tsp Garam masala
- 1 tsp Roasted cumin powder
- 1/2 cup Fresh coriander, chopped
Topping
- 2 tbsp Melted butter
- 1 tsp Nigella seeds (Kalonji)
- Fresh coriander for garnish
Method
- 1
Activating yeast
Dissolve sugar in warm milk and sprinkle the yeast over it. Let it sit in a warm spot for 10 minutes until it becomes frothy and bubbly, indicating the yeast is active.
- 2
Kneading the dough
In a large bowl, mix flour, salt, yogurt, and oil. Add the yeast mixture and knead into a smooth, elastic dough for at least 8-10 minutes; cover with a damp cloth and let rise for 1.5 to 2 hours until doubled in size.
- 3
Preparing the Keema
While the dough rises, sauté the onions until translucent, then add ginger-garlic paste and the mince. Cook on high heat to evaporate all moisture, adding spices and salt, until the meat is fully cooked and dry. It must be completely dry to prevent the naan from tearing.
- 4
Dividing and Resting
Punch down the risen dough and divide into 6-8 equal balls. Let these balls rest for another 10 minutes to relax the gluten, making them easier to roll.
- 5
Stuffing the Naan
Flatten a dough ball into a small disc, place 2 tablespoons of the cooled keema mixture in the center, and gather the edges to seal it like a dumpling. Flatten the stuffed ball gently with your palm.
- 6
Rolling out
Lightly flour the surface and roll the ball into an oval or circle, about 1/4 inch thick. Be gentle to avoid the meat piercing through the dough. Sprinkle kalonji and coriander on top and press them in.
- 7
Baking (Home Tandoor method)
Preheat your oven to its highest setting (250°C+) with a pizza stone inside, or use a cast-iron skillet. Brush the back of the naan with water and slap it onto the hot surface. Cook for 2-3 minutes until bubbles form and the bottom is charred.
- 8
Final Charring
If using a skillet, finish the top by placing it under a broiler for 1 minute until the naan has dark brown charred spots and the dough is cooked through. Brush immediately with melted butter.
Notes & variations
- The mutton mince must be extremely fine (double-minced) for even distribution.
- Ensure the keema filling is completely cool before stuffing, or the dough will become soggy.
- If you don't have yeast, you can use a combination of baking soda and baking powder with extra yogurt.
- Leftover naan can be reheated in a pan with a drop of water to restore moisture.
Serve with
A thick gravy like Dal Makhani or just a side of raw onions and mint chutney.
Cook's note
Brushing the back of the naan with water is the secret to getting it to stick to the pan/stone, mimicking the action of a clay tandoor wall.