LAMB STUFFED KEEMA NAAN |INDIAN LAMB STUFFED FLAT BREAD

  This recipe is one of the easiest and yet delicious to entertain unexpected guests or for dinner with family.IT can be served as it is or with simple raita. Don't have to worry about making any side dish to it.it's so delicious you would want to eat more each time you pick one:-)    

                       How to make Perfect Lamb Stuffed Keema Naan at home.

                                                   Steps with pics 

 CHECK MY YOUTUBE VIDEO HERE: https://www.youtube.com/watch?v=AFaMCiitsZA

Total time  :2 hours 10 minutes/Prep time 15 minutes/ Cook time 40 minutes / Ideal time 1 hour 10 minutes.

Ingredients

TO MAKE NAAN DOUGH

1 cup white flour

2/3 cup wheat flour (set 1/4 cup for kneading)

1/2 tsp dry active yeast Or  (1.5  tsp baking powder along with 1/4 tsp baking soda)

1 tsp sugar

1 tsp ghee(melted)

1/2 tsp salt

1 tbsp yogurt

1/4 cup warm milk

1/2 cup warm water

FOR STUFFING

1/2 pound minced lamb

1/4 cup finely chopped onion

tsp chilli powder

1/2 tsp coriander powder

1/2 tsp cumin powder

1/4 tsp salt or to taste

2 garlic cloves, minced

1/4 tsp turmeric powder

1 tbsp oil or ghee, plus extra ghee to brush while cooking.

1/2 tomato ,skin removed and finely chopped or 1 tbsp tomato sauce

Fresh cilantro to garnish


In a medium bowl, add warm water along with sugar,salt and dry active yeast ,give it a stir and set aside until foamy or double in volume.(about 10 minutes).

In large bowl place white flour,wheat flour( leaving 1/4 cup for kneading),yogurt, warm milk,salt,ghee and combine well to form a dough. Add just enough flour while kneading to prevent sticking.( dough should not be very dry)

Brush the bowl with little ghee, before placing the dough to rest.

 Cove dough with cling wrap or cheese cloth, keep it in a warm place for 1-2 hours to rise.(After which it would have doubled in size)

While dough is resting make the Lamb Stuffing
Place heavy bottomed pan on medium heat add oil, when oil is hot,add onion and garlic.

 Saute till onions are browned.

Turn heat to medium- high ,add minced lamb along with chilli powder,salt,cumin,coriander,turmeric powder and cook well till the lamb crumbles into small pieces. (This is important to make good stuffed naan bread.)

Once all spices and lamb is well combined, add tomato and cook for another 5 minutes . (its important you  make sure there is no liquid in the lamb mixture, or it's impossible to roll the dough without tearing or breaking))

Turn off the heat, add cilantro and let it cool completely.

After 1-1.5 hours dough should have doubled in size, now remove and punch down dough for a minute.

Make 6-7 equal size balls, with rolling pin roll each ball 2-inch flat to add lamb filling. Make a dumplings in such a way it covers the lamb filling.

While working on one dough cover the rest.continue the process until last dough
 Roll it to about 4-5 inch round.

Heat a heavy bottomed tawa / skillet, place the stuffed naan until you see tiny bubbles now flip it to other side.

brush cooked side with ghee or butter,do the same with other side.this will keep naan moist while you finish cooking rest of the naan.

( if you prefer tandoori naan , then just cook naan on skillet for 1 minute on each side place it directly over flame on stove top and cook until it's charred and done. then brush with butter or ghee.

Transfer to a plate, serve with a slice of butter on top of naan along with raita.