Qeema Naan
From atariq123 16 years ago
- 15 minutes to make
- Serves 8
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.
Ingredients
- For minced lamb/ Goat meat filling: shopping list
- Goat mince 2 lbs/ 1 kg shopping list
- onions 4 medium shopping list
- Green Chillies 6 medium (deseeded and finely chopped - use less for mild hot) shopping list
- fresh coriander leaves 1 Cup (finely choped) shopping list
- salt to taste shopping list
- Red Chilli Powder 3 tps (use less for mild hot) shopping list
- garam masala(ground) 2 tsp shopping list
- garlic paste 2 tsp shopping list
- ginger paste 2 tsp shopping list
- nutmeg (ground) 1 heaped tsp shopping list
- white vinegar 1 and 1/4 tsp shopping list
- For Naan Bread: shopping list
- All Purpose flour 4 cups shopping list
- Self Rising yeast 1 tsp shopping list
- 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) shopping list
- water as needed to knead the dough shopping list
- salt a pinch shopping list
- sugar 1 tbsp shopping list
- plain yogurt 1/2 Cup shopping list
- baking powder 1 tsp shopping list
- oil 2 tbsp shopping list
- butter 1/2 cup for glazing the cooked naans shopping list
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.
The Rating
Reviewed by 6 people-
YUMMY!I have been looking for this recipe.Thank you for the recipe.It sounds great!
ambus
in Lahore loved it
-
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.
grandmommy
in Nashville loved it
-
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 ch...more
divaliscious
in Dutchess County loved it
Reviews & Comments 9
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "