Keema Naan transforms the beloved Pakistani flatbread into a complete meal by stuffing it with richly spiced ground meat. This restaurant-style dish combines soft, pillowy naan bread with a savory filling of minced beef or mutton cooked with aromatic spices, onions, and fresh herbs. Unlike plain naan that serves as a side, Keema Naan stands as a satisfying main course that pairs beautifully with yogurt raita, pickles, or a simple salad. The contrast between the tender, slightly charred bread and the flavorful meat filling makes this dish a favorite at Pakistani restaurants and home kitchens alike.
Serving Quantity
This recipe serves 4-6 people and makes 8 medium-sized stuffed naans.
Ingredients for the Naan Dough
- 3 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons plain yogurt
- 2 tablespoons oil
- 3/4 cup warm water
- 2 tablespoons milk
Ingredients for the Keema Filling
- 1 pound ground beef or mutton
- 2 large onions, finely chopped
- 4 garlic cloves, minced
- 1 inch piece fresh ginger, minced
- 2 green chilies, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds, crushed
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 3 tablespoons cooking oil
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh mint, chopped
Preparing the Naan Dough
Start by dissolving the yeast and sugar in warm water. Let this mixture sit for 10 minutes until it becomes foamy, which means the yeast is active. In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yogurt, oil, and the foamy yeast mixture.
Gradually mix everything together, adding milk as needed, until a soft dough forms. The dough should be slightly sticky but manageable. Knead the dough on a floured surface for 8-10 minutes until it becomes smooth and elastic. Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for 2 hours until it doubles in size.
Making the Keema Filling
Heat oil in a large pan over medium-high heat. Add the cumin seeds and let them sizzle for 30 seconds. Add the chopped onions and cook for 8-10 minutes, stirring frequently, until they turn golden brown. This step is crucial for developing deep flavor in the keema.
Add the minced garlic, ginger, and green chilies to the pan. Cook for 2 minutes until fragrant. Add the ground meat and break it up with a wooden spoon. Cook for 10-12 minutes, stirring occasionally, until the meat is browned and cooked through.
Sprinkle in the coriander seeds, red chili powder, turmeric, garam masala, and salt. Mix well and cook for another 5 minutes. The mixture should be dry with no excess liquid. Remove from heat and stir in the fresh cilantro and mint. Let the filling cool completely before using.
Assembling and Cooking the Keema Naan
Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a ball, then flatten it into a 6-inch circle on a floured surface. Place 2-3 tablespoons of the cooled keema filling in the center of each circle.
Carefully gather the edges of the dough around the filling and pinch them together to seal completely. Make sure there are no gaps where the filling might leak out. Gently flatten the stuffed ball and roll it out very carefully into an oval shape about 8 inches long, being careful not to let the filling burst through.
Heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Place the rolled naan on the hot surface and cook for 2-3 minutes until bubbles form and the bottom gets light brown spots. Flip the naan and cook the other side for 2-3 minutes.
For the traditional charred flavor, you can briefly hold the cooked naan over an open flame using tongs, turning it quickly to get light char marks on both sides.
Serving and Storage Tips
Serve Keema Naan immediately while hot, brushed with a little butter or ghee. These stuffed naans pair wonderfully with mint chutney, onion raita, or a simple salad of sliced cucumbers and tomatoes. The rich, spiced meat filling makes this dish satisfying enough to serve as a complete meal.
Leftover Keema Naan can be stored in the refrigerator for up to 3 days and reheated in a dry pan or wrapped in foil in the oven. The keema filling can be prepared a day ahead and refrigerated, making the assembly process quicker when you’re ready to make the naans.
