Mutton Keema Naan Recipe, Stuffed and Juicy
Soft yogurt dough stuffed with dry spiced mutton keema and cooked on a hot tawa. Brush with butter and serve with raita.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Get set
Take the mutton out of the fridge 20 minutes before cooking and pat it dry. Wash your hands, board and knife after handling raw meat.
- 02Make the dough
Knead the flour, curd, baking powder, sugar, salt and water to a soft dough. Rest for 30 minutes.
- 03Cook the keema
Fry the onion and ginger-garlic paste. Add the mince, garam masala, chillies and salt. Cook for 12 minutes until completely dry. Cool and add the coriander.
- 04Stuff
Divide the dough into 6 balls. Flatten, add 2 tablespoons of filling, seal and roll gently.
- 05Cook
Cook on a hot tawa for 2 minutes per side, then finish over an open flame or under the grill until blistered.
- 06Finish
Brush with butter and serve warm.
Questions
Why must the filling be dry?+
Wet filling makes the dough tear and turn soggy.
Can I use a dough made without curd?+
Yes. Use warm milk instead, but curd gives a softer naan.
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