The recipe (posted to the group) I have for keema naan (our favourite) is:
- 675g/1.5lb Strong White Flour (bread or pasta)
- 1.5 tsp Salt
- 75g/3oz Butter
- 25g/1oz Caster Sugar
- 1 sachet Easy-Blend Dried Yeast
- 450ml/0.75 pint warm Milk
- 2 tsp Vegetable Oil
- 100g/4oz Minced Lamb
- 0.5 Small Onion, chopped
- 0.5 tsp ground Cumin
- 1 pinch salt
- 15g/0.5oz Ghee or Butter, melted
- Mix flour and salt; rub in the butter.
- Stir in sugar and yeast, make a well in the centre and pour in milk; mix to a dough.
- Turn out on to a floured surface; knead for 10 minutes until smooth and elastic.
- Place in a bowl, cover with some oiled polythene or damp cloth and leave to rise in a warm palce for 1 hour or until doubled in size.
- Meanwhile, heat the oil in a pan and fry the mince for 5 minutes. Add the onion and cook until softened.
- Stir in the cumin and a pinch of salt and cook for 2 minutes.
- Knock back the dough, then divide it into 6 equal portions.
- Roll out each piece into a large, thin round or teardrop shape, then fork holes all over the dough.
- Place a sixth of the lamb mixture in the middle of a portion and bring up the sides to the centre to cover the meat.
- Turn over and roll out to a flat round.
- Warm a large baking sheet under the grill, grill the naan for a few minutes on each side until brown patches appear.
- Remove from the grill, then brush with melted ghee.
- Wrap in foil while you cook the rest.
- Serve warm.
