How to make it

  • Proof yeast by adding it to a mixture of sugar and warm water for 5 minutes. If it is active it will become frothy and bubbly.
  • In a big bowl add dry ingredients for naan dough, mix, form a well in the middle and add wet ingredients including the yeast and mix again. Add enough water to form a pliant dough. Cover with a damp cloth and leave in a warm place to rise for at least 3-4 hours. The dough should rise to double its original size.
  • While the naan dough is rising, put the goat mince in a separate bowl and add all the ingredients, except onions to it and mix well.
  • Chop onions in a chopper till they are finely chopped, make sure that you do not over chop and they become a paste. Take these out in a small bowl and drain the water from them using a spatula, a wide mouthed spoon or even better squeeze them with your hands.
  • Mix the drained chopped onions to the minced meat mixture. Leave to marinate in a fridge for at least 2-3 hours so that the flavours blend in.
  • Once the naan dough has risen to almost double its size, make 8 equal portions. Set the oven to high on broiler. Make sure that the baking stone is placed correctly on the middle rack (I have to buy one yet so I use a cookie sheet lined with greased aluminium foil :).
  • Roll out each portion a little and add minced meat mixture (almost the same size ball as the naan ball was or smaller) in the middle. Roll up the sides and make a ball again. Pat flat with your hands and using some flour once again roll out to a 7 - 8 inch naan. Pinch the top using your finger tips so that the whole front of the naan is punctured. This will ensure that the steam has a way to escape and the naans do not become too soggy from the meat juices.
  • Broil in batches on a baking stone or greased aluminium foil 3-5 minutes front side, once the top gets browned flip and broil for another 1-2 minues on the other side if needed.
  • Glaze with a bit of butter as soon as the naan comes out of the oven. Serve hot with mint/ tamarind chutney.
  • Tips: If the naans are burning keep the door of the oven open as your oven may be too hot.
  • The minced meat mixture can be made one day in adavnce and any left over minced meat mixture can be used to make khachey qeema ki tikkiyaan, or patties for a burger.
  • Apologies at this time for not having a photo but will post as soon as I make some next time.

Reviews & Comments 9

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    " It was excellent "
    mumtazcatering ate it and said...
    wow awesome have it bookmarked !!!!!!!!!!Amna
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  • atariq123 11 years ago
    Hi Leah, many thanks! I have posted a comment about the substitution on your public page that you can easily substitute ground lamb or beef in this recipe - Amna.
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    " It was excellent "
    divaliscious ate it and said...
    This sounds amazing... I had to give it one of my high fives!
    I happen to be on someone else's recipe page - when you thanked them for commenting on this recipe - being a bit noisy - the recipe's name got me, so I just had to come on over and check it out for myself - which I am very glad that I did!
    It sounds truly a great one to try - and I love goat meat...but its very hard for me to get - do you have any substitutions I could use? Please advise...Leah from Divaliscious
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    " It was excellent "
    grandmommy ate it and said...
    Very interesting and tasty sounding post. We love to try new things and this one sounds like some thing my husband would love. Thank-you so much for the post. I saved and printed this one! Sounds like a 5 to me.
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  • waterlily 11 years ago
    This sounds so very good! I'm going to make it for dinner tomorrow! I'll let you know how it's received by my family! Thanks for sharing!
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  • abermouse 11 years ago
    This is great, thank you!
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    " It was excellent "
    ambus ate it and said...
    YUMMY!I have been looking for this recipe.Thank you for the recipe.It sounds great!
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  • mbe 11 years ago
    Oh fabulous!! Thanks for the naan recipe!!
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  • crystalwaters 11 years ago
    LOVE keema naan ~ thanks for a great ethnic post! :-)
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