Keema naan with homemade yeasted dough stuffed with a spicy raw minced meat filling, toasted on a tawa, brushed with yoghurt, sprinkled with nigella seeds and then lastly, baked in a hot oven. This recipe makes 5 hearty keema naan that 2 hungry humans can eat for lunch or dinner. You may serve it with yoghurt, mint chutney or any curry but we prefer to eat it as is like a pizza while watching Netflix. Reel video included.
The highlight of this Keema Naan recipe that I first saw on Sanober's Instagram is the usage of raw keema filling. The fact that I don't have to cook the keema and wait for it to cool to stuff the naan made me want to try her recipe immediately. I have been making her Keema naan since September 2021 and have made the filling in a few different ways until I found what we love.
The beauty of this recipe is, that you can make your own trusted naan dough with or without egg and use any minced meat - beef, lamb, goat, mutton etc. Btw, you should follow her on Insta for her delicious recipes and gardening tips.
- Flour: I have always used a mix of whole wheat (atta) and all-purpose or plain (maida) flour. I have tried 50/50 or more whole wheat. You may use all whole wheat or all plain flour and adjust the water to prepare the dough.
- Instant yeast: Used to help leaven the dough. I always use instant yeast that I store in the freezer or fridge. If you are using active dry yeast, just use the same quantity and prepare as per the pack instructions. A little sugar and lukewarm water is needed to activate the yeast.
- Oil: This is again for the dough and you can use any cooking oil or even ghee. I have tried it with olive oil, ghee, and sheep's ghee.
- Egg: Though not a traditional ingredient in a naan dough, adding an egg makes the bread thicker, adds colour and texture and has better flavour. There is no reason not to add an egg unless you don't have it in hand, you can replace the egg with 2 to 3 tablespoons of more yoghurt or milk.
- Yoghurt: An authentic ingredient in a traditional naan aids in the fermentation of the dough as it contains good bacteria. You may replace yoghurt with milk if you run out of yoghurt. Used in the dough and also for brushing the naan before they go into the oven.
- Keema: aka minced meat or ground meat. For this recipe, you can use beef or lamb or goat or mutton minced meat. I have tried them all and they all taste great.
- Veggies: red onion, green chillies, fresh coriander leaves and mint leaves
- Ginger garlic paste: cannot skip this! never.
- Dry roasted coriander and cumin seeds: I believe this is the highlight of the filling recipe. The flavour this duo brings to the meat mixture is another level. I highly recommend not skipping this step.
- Ground spices: turmeric powder, red chilli flakes and garam masala. (Please use my recipe)
- Kalonji: Nigella seeds
- Butter to brush after baking
Do I wash the minced meat?
The question I often get asked in Instagram dm is - do I wash keema or do I rinse the minced meat? The answer is NO. I don't unless they come with a lot of blood, in which case I place it in a colander and let the excess blood drain off. (USDA article)
This was not the case when I started cooking. I used to wash them by placing the ground meat in a colander and rinsing it under a running water tap until the water is clear. This was okay to use in cooking curries or soups but it never helped when shaping meatballs or patties were involved. In my experience dishes made with washed minced meat lack flavour and colour.
Don't wash minced meat
I read dozens of articles on google and also asked a few of my favourite food bloggers and they all claim it is not a good idea to wash any meat! So I switched to not washing minced meat ever since. But, I still wash my whole chicken and bone-in meat. I guess coming from India where folks still prefer the local butcher, washing the meat is given. So, if you must, make sure you drain them well - maybe inside the fridge and then pat them dry before using them in this recipe.
atta or plain flour
The reason I mix atta (whole wheat) and plain (maida) to prepare the naan dough is a purely personal choice. Traditionally naan is made with only plain flour but now you can find recipes with all kinds of flour. I find dough with a mix of wheat and plain flour is easier to hand knead.
foil or baking paper
Both options work great. Lining the baking tray will help keep the tray clean and prevent the keema naan from sticking to it. While using foil, you may come across one or two naans stuck to the foil but that can be easily removed without any damage to the naan.
tawa or oven
I know the recipe is called oven-baked keema naan, but we start the cooking on a tawa and then finish off in the oven. The tawa step makes sure that the keema naan is sealed from the bottom and the hot oven bakes it to finish. If you don't have an oven or don't want to switch it on, you may continue the cooking on tawa. Skip the yoghurt brushing step and just flip and roast on high flame until cooked through. This method does take much less time than the oven but may not look neat and dry like the oven version.
Shape and bake
Take a dough ball and spread using hands or rolling pin to palm size. Place a meatball in the centre
Seal by lifting the dough and pinching to seal as you go around ensuring the meat mixture is completely covered.
Keep aside covered with a kitchen towel and repeat with the rest of the dough and meatballs.
Use your hands or a rolling pin to spread the dough. Use your fingers to make dents all over your naan to prevent it from rising while in the oven.
Place the naan on the hot tawa and let it cook until the bottom crust starts browning. Take this time to shape your next keema naan.
Remove the naan from tawa and place it on the baking sheet lined with foil or parchment paper. Brush the naan with some yoghurt and sprinkle some nigella (kalonji) seeds. Repeat this with as many naans the tray can hold.
bake the keema naans in the 200C preheated oven on level 2 for 18 to 20 mins or until the top is browned. Brush with butter as soon as it is out.
Let it rest for a few minutes before you take a bite. Serve with labneh and mint chutney.
If you enjoyed making this keema naan recipe, you should check out my Turkish Gozleme recipe, Gozleme recipe which also uses raw meat mixture but is stuffed in an unleavened dough and cooked on the stove-top.
Oven baked raw Keema Naan
For the dough
- 3 cups flour a mix of atta and plain flour
- 1 teaspoon sugar
- 2 teaspoons instant yeast
- 2 teaspoon salt
- 3 tablespoons olive oil or any cooking oil
- 1 large egg
- 2 tablespoons yoghurt
- 1 cup lukewarm water approx
For the filling
- 500 grams keema (minced meat) beef or lamb or mutton
- 1 medium-sized red onion diced finely
- 5 to 8 green chillies slit and chopped finely
- Fresh coriander leaves chopped
- Fistful fresh mint leaves chopped
- 1 tablespoon ginger garlic paste
- 1 tablespoon coriander seeds toasted and crushed
- 1 tablespoon cumin seeds toasted and crushed
- ¼ teaspoon turmeric powder
- 1 tablespoon chilli flakes
- 1 teaspoon garam masala use my recipe
- Salt to taste
- Yoghurt to brush before baking
- nigella seeds nigella seeds to sprinkle on top
- Butter to brush after baking
Prepare the naan dough
- Take a large bowl, add flour, instant yeast, sugar, and salt, and mix thoroughly with a whisk. Make a well in the centre and pour in oil, egg and yoghurt. Stir and rub the mixture into the flour until it resembles crumbs. Stir in lukewarm water and use a wooden spoon or rubber spatula to mix until it starts to form a dough that comes away from the side of the bowl. Dust your palms with flour and also sprinkle some on the work surface or in the same bowl and start kneading the dough. Keep a timer for 8 to 10 minutes and knead until smooth but so don't use more flour while kneading.
Prep the dough for rising
- Grease a large bowl with olive oil. Place the dough in and turn over to coat the dough entirely with oil. Cover with cloth or lid and place in a warm place for 1 - 2 hours or until it doubles in size.
Prepare the raw keema filling
- (You may use a mini chopper to chop the onions, green chillies, and fresh herbs together.) Take a large bowl and add the minced meat, chopped red onion, green chillies, coriander and mint leaves, and ginger garlic paste. toasted and crushed cumin and coriander seeds, turmeric powder, chilli flakes, garam masala and salt to taste. Mix thoroughly using hands and keep refrigerated until needed.
Make stuffed keema naan balls
- Once the dough is doubled in size, punch down and divide the dough into 5 equal balls. Divide the minced meat mixture also into 5 equal parts. Take a dough ball and spread using hands or a rolling pin to palm size. Place a meatball in the centre and seal by lifting the dough and pinching to seal as you go around ensuring the meat mixture is completely sealed. Keep aside covered with a kitchen towel and repeat with the rest of the dough and meatballs.
Shape the keema naans
- Preheat the oven to 200C. Line a baking tray with foil or baking paper. Place a cast iron or thick-bottomed pan on the stove on medium flame. Take a stuffed dough ball and use your hands or a rolling pin to spread the dough. Form a border wall by keeping the edge thicker than the centre. Use your fingers to make dents all over your naan to prevent it from rising while in the oven. (with hindsight the shape doesn't matter but don't skip the dents.)
Bake the keema naans
- Place the naan on the hot tawa and let it cook until the bottom crust starts browning. Take this time to shape your next keema naan. Remove the naan from tawa and place it on the baking sheet lined with foil or parchment paper. Brush the naan with some yoghurt and sprinkle some nigella (kalonji) seeds. Repeat this with as many naans as the tray can hold. I could make 3 at a time. And then bake the keema naans in the preheated oven on level 2 for 18 to 20 mins or until the top is browned.
Serve keema naan
- As soon as you take it out of the oven, brush them with butter. Let it rest for a few minutes before you take a bite. Serve with labneh and mint chutney.