Curry House Keema Naan

Name: Curry House Keema Naan
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Cuisine: Indian
Ingredients: 450 g plain flour (plus up to 25g for dusting); 7 g fast action dried yeast; 15 g caster sugar; 1 teaspoon baking powder; 1 teaspoon fine salt; 160 ml whole milk (warmed until just lukewarm); 150 g full fat Greek yoghurt (at room temperature); 1 medium egg; 1 tablespoon rapeseed oil (plus a little for the bowl); 1 tablespoon rapeseed oil; 300 g lamb mince; 75 g onion (very finely chopped); 1 green chilli (deseeded if preferred and finely chopped); 1 tablespoon Garlic and Ginger Paste; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon Kashmiri chilli powder; 1/2 teaspoon Garam Masala; 3/4 teaspoon fine salt (or to taste); 2 tablespoons finely chopped fresh coriander; 1 teaspoon lemon juice; 30 g ghee or melted butter; 1 teaspoon nigella seeds (optional); 1 tablespoon finely chopped fresh coriander (optional)

Instructions

Prep:35minCook:35min

Soft curry house style naan filled with spiced minced lamb, onion, green chilli, garlic, ginger and warming spices. The lamb filling is cooked and cooled before being sealed inside the yoghurt based dough, making the naans easier to shape and ensuring the meat is thoroughly cooked. Each naan is pan cooked until puffed and golden, then brushed with ghee before serving.

Updated at: Sun, 01 Nov 2026 05:35:56 GMT