Keema Naan | Using Tandoor & Oven

Hello guys! I'm back with a new recipe. Today I'm going to show you how to make these soft Keema Naans, which mainly consist of naan bread stuffed with minced beef meat. In this post I'm going to show you how to make keema naan both by using the oven and the electric tandoor oven.

So, let's jump to the recipe!

on the left cooked in the tandoor on the right baked in the oven

KEEMA NAAN RECIPE

INGREDIENTS:

FOR THE NAAN BREAD:

• 3 cups all purpose flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 2 tsp instant dry yeast (7g)
• 1/2 tbsp sugar
• 2 tbsp extra virgin olive oil, plus a little extra
• 1 cup + 2 tbsp lukewarm water  

FOR MINCE STUFFING:

• 500 g beef mince
• 1 medium size onion, chopped
• 6 garlic cloves, chopped
• 1 inch ginger, ground
• 2 tbsp plain yogurt
• 1 green chili, sliced
• 2 medium size tomatoes, diced
• 1/2 tsp red chili powder
• 1/2 tsp coriander seeds, crushed
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala powder
• salt to taste 
• 1/4 cup vegetable oil
• a hand full coriander leaves, finely chopped

FOR GARNISH:

• 1/4 cup melted butter 
• 2 tbsp coriander leaves, chopped

DIRECTIONS

To make the Naan Bread:

1. In a big bowl add flour, salt and baking powder and mix well.
2. After that make a hole in the middle of the flour and add sugar, dry yeast, olive oil and lastly gradually add lukewarm water.
3. Mix all the contents together to form a ball of dough.
4. Place the dough on to a clean surface and knead it for about 5 minutes or more, until it is smooth. 
5. Pour about 1 tsp oil into a large bowl and roll the ball of dough in it.
6. Cover the bowl with a plastic bag or a piece of cloth and set aside in a warm place for about an hour or more until the dough has doubled in size.

To make the mince stuffing:

1. Heat pan/wok on low heat then add minced beef, ginger, garlic, onion, tomato, yogurt, salt, red chili, turmeric powder, cumin seeds and coriander seeds.
2. Cook and stir occasionally for 5 minutes.
3. After 5 minutes cover the pan and let simmer for 15-20 minutes or until the beef is completely tender.
4. After 15 minutes remove the lid, add oil and fry on high heat for another 6 minutes until all the water has evaporated.
5. NO LIQUID should remain. If the mince stuffing is "wet", it will be impossible to roll out the naans without bursting them.
6. Then add garam masala, green chilies and coriander leaves.
7. Give a good mix and keep aside to cool completely.

To make the naan bread:

1. Punch down the dough and knead it again and divide it into 5-6 equal balls.
   Work on 1 ball at a time. Flatten the ball using your hands (or rolling pin), roll it out slightly and then place about 4-5 tbsp of the mince stuffing in the centre and pull the edges up, seal and shape into a ball again.
2. Dust with a little flour if needed and roll out into an circle shaped naan. Brush the top with melted butter and coriander leaves
3. Get a baking tray place the naan on it (I cook 2 naans in one batch).
4. Put the tray on a pre-heated oven 230°C/446°F for 15/20 minutes. It should puff up and brown slightly (do keep an eye on it after 7 minutes).
5. Once puffed up and browned remove from the oven and immidiately brush with more melted butter.
6. To make naans in the electric tandoor place the naan on the top hot iron of the tandoor for 1-2 minutes to cook the bottom part of the naan. After 2 minutes with the help of a spatula place the naan inside the tandoor and cook the naan for another 1-2 minutes. (keep an eye on it so it doesn't burn).
7. Remove and immediately and spread with melted butter and chopped coriander leaves.
8. Serve Hot!