Recipe

Qeema Naan Recipe

	Atariq123 / All my dishes 6 months, 3 weeks ago Qeema wala naans are one of Lahore's many great eat-out attractions, and reminiscent of Lahore Cantt.'s wintery nights at Zakir Tikka house :) This recipe is deceptively easy to make esp. when you make the meat mixture in advance. Prep:40m Cook:15m Servings:8	Atariq123
	lamb minced meat naan bread spicy

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Ingredients

For minced Lamb/ Goat meat filling:

Goat mince 2 lbs/ 1 kg

Onions 4 medium

Green Chillies 6 medium (deseeded and finely chopped - use less for mild hot)

Fresh Coriander Leaves 1 Cup (finely choped)

Salt to taste

Red Chilli Powder 3 tps (use less for mild hot)

Garam Masala(ground) 2 tsp

Garlic Paste 2 tsp

Ginger Paste 2 tsp

Nutmeg (ground) 1 heaped tsp

White Vinegar 1 and 1/4 tsp

For Naan Bread:

All Purpose Flour 4 cups

Self Rising Yeast 1 tsp

Warm water 1/4 cup (for proofing yeast, not too hot it should be warm enough so that you can run your hand under it)

Water as needed to knead the dough

Salt a pinch

Sugar 1 tbsp

Plain Yogurt 1/2 Cup

Baking Powder 1 tsp

Oil 2 tbsp

Butter 1/2 cup for glazing the cooked naans

Directions

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.

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Comments

crystalwaters 6 months, 3 weeks ago said:
LOVE keema naan ~ thanks for a great ethnic post! :-)

mbe 6 months, 3 weeks ago said:
Oh fabulous!! Thanks for the naan recipe!!

ambus 6 months, 2 weeks ago said:
YUMMY!I have been looking for this recipe.Thank you for the recipe.It sounds great!

abermouse 6 months, 1 week ago said:
This is great, thank you!

waterlily 6 months, 1 week ago said:
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!

grandmommy 5 months, 1 week ago 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.

divaliscious 5 months ago 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

atariq123 5 months ago said:
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.

mumtazcatering 4 months, 3 weeks ago said:
Wow awesome have it bookmarked !!!!!!!!!!Amna
Mumtaz

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