Yummy Kheema Naan / Flatbread Stuffed with Minced Lamb

Delicious flatbread that is meaty and savory packed with tons of flavor that makes you to devour and hibernate for the rest of the day!


All-purpose flour/maida – 500 g
Lamb mince – 1 kg
Onion – 1, finely chopped
Garlic – 4 pods, finely chopped
Ginger -1″, finely chopped
Green chilies – 3, finely chopped
Coriander seeds – 2 tbsp
Cumin seeds – 2 tbsp
Red chili powder – 2 tsp
Cardamom powder – 1 tsp
Sugar – 1 tbsp
Active dry yeast – 7 g
Yogurt – 100 ml
Cilantro- A small bunch, finely chopped
Salt – To taste
Water – As needed
Oil- As needed
Butter/clarified ghee- As needed

Method:  In a bowl, mix together the ground meat, chopped onions, cilantro, minced garlic and ginger, green chilies, coriander seeds, cumin seeds, red chili powder, cardamom powder, and salt. Mix until well combined and leave it aside for 10-15 mins.  In a small bowl, pour 100 mL of lukewarm water, sugar, and active yeast. Let is sit for 10 mins until  a creamy foam forms on the surface of the water. In another bowl, add all purpose flour, yeast, yogurt,oil, water, and salt. Knead into a smooth dough.  Spread some oil over the dough and leave it aside to rise double the size. Dust some flour on the rolling surface and divide the dough into medium size balls. Using a rolling pin, flatten each ball into a circular shape. Place a handful of the prepared qeema mixture into the center of the dough. Pinch the dough from all sides to make a parcel/dumpling such that the filling is sealed inside the dough. Using your fingers, flatten the dumpling to make a round shape. Using the back end of a wooden spatula, poke the dough randomly.  Heat a tawa on medium flame. Place the rolled naan on the heated tawa and let it cook for 2-3 mins on each side. Flip the naan and cook on the other side . Generously brush with melted butter. Remove from flame and repeat the process with the remaining dough and qeema mixture. Serve hot and enjoy with raita of your choice.

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