Lamb keema naan is a popular Indian restaurant dish where soft, pillowy naan bread is stuffed with a spiced ground lamb mixture known as keema. This version delivers a complete meal in one: the warm, slightly charred bread wraps around a savory, aromatic filling of lamb, onions, ginger, and warm spices. It works beautifully because the rich, juicy keema contrasts with the chewy bread, making it a satisfying main course or a show-stopping appetizer.
Ingredients
- For the dough:
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1 teaspoon (5 g) instant yeast
- 1 teaspoon (5 g) sugar
- 1/2 teaspoon (3 g) salt
- 1/2 cup (120 ml) plain yogurt, at room temperature
- 1/4 cup (60 ml) warm water (about 110°F / 43°C)
- 2 tablespoons (30 ml) olive oil or melted ghee, plus more for brushing
- For the keema filling:
- 1 tablespoon (15 ml) vegetable oil
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 tablespoon (15 g) grated fresh ginger
- 1 lb (450 g) ground lamb
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) ground coriander
- 1/2 teaspoon (2.5 g) turmeric
- 1/2 teaspoon (2.5 g) garam masala
- 1/4 teaspoon (1.5 g) cayenne pepper (optional, for heat)
- 1/2 teaspoon (3 g) salt, or to taste
- 1/4 cup (60 ml) water
- 1/4 cup (15 g) fresh cilantro, chopped
- For brushing:
- 2 tablespoons (30 g) melted butter or ghee
- 1 clove garlic, minced (optional)
Instructions
- Make the dough: In a large bowl, whisk together the flour, yeast, sugar, and salt. Add the yogurt, warm water, and olive oil. Mix with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour, or until doubled in size.
- Meanwhile, make the keema: Heat the vegetable oil in a large skillet over medium heat. Add the onion and cook, stirring, until soft and golden, about 5–6 minutes. Add the garlic and ginger and cook for 1 minute more, until fragrant.
- Add the ground lamb and cook, breaking it up with a spoon, until browned and no longer pink, about 6–8 minutes. Stir in the cumin, coriander, turmeric, garam masala, cayenne (if using), and salt. Cook for 1 minute, then add the water. Simmer, uncovered, until the liquid has mostly evaporated, about 3–4 minutes. Remove from heat and stir in the cilantro. Set aside to cool slightly.
- Assemble the naans: Once the dough has risen, punch it down and divide into 4 equal balls. On a lightly floured surface, roll one ball into a 6-inch (15 cm) circle. Place about 1/3 cup (80 g) of the keema in the center. Gather the edges up over the filling and pinch to seal. Gently roll the stuffed ball into a 7–8 inch (18–20 cm) oval or circle, being careful not to tear the dough. Repeat with the remaining dough and filling.
- Cook the naans: Heat a cast-iron skillet or heavy-bottomed pan over high heat until smoking. Place one naan in the dry skillet and cook for 1–2 minutes, until bubbles form and the bottom is golden and charred in spots. Flip and cook the other side for another 1–2 minutes. Repeat with the remaining naans.
- Finish and serve: While the naans are cooking, mix the melted butter with the minced garlic (if using). Brush the hot naans with the garlic butter as they come off the skillet. Serve immediately.
Tips
- Dough consistency: The dough should be soft but not sticky. If it’s too dry, add a teaspoon of water; if too sticky, add a little flour. Kneading well develops gluten, which makes the naan chewy.
- Don’t overfill: Use about 1/3 cup of filling per naan. Too much filling makes it hard to seal and roll without tearing.
- High heat is key: Use a very hot pan to get the characteristic charred spots. If your pan isn’t hot enough, the naan will cook slowly and become hard.
- Substitutions: No yogurt? Use buttermilk or thinned sour cream. Ground beef or chicken can replace lamb—if using chicken, cook to 165°F (74°C) as per USDA FSIS guidelines.
Serving Suggestions
Serve the keema naans hot as a main dish with a side of cooling raita (yogurt with cucumber and mint), a simple cucumber-tomato salad, or a bowl of dal. They also work well as a hearty appetizer cut into wedges, or wrapped in foil for a portable lunch. For a complete Indian meal, pair with a vegetable curry like chana masala or saag paneer.
Variations
- Vegetarian: Substitute the lamb with 1 cup (200 g) of cooked lentils or crumbled paneer, and reduce the water in the filling to 2 tablespoons.
- Spicier: Add a finely chopped green chili (like serrano) with the garlic and ginger, or increase the cayenne to 1/2 teaspoon.
- Cheese naan: Add 1/4 cup (30 g) of shredded mozzarella or crumbled feta to the keema before stuffing for a melty, rich version.
- Whole wheat: Replace half the all-purpose flour with whole wheat flour; the dough will be slightly denser, so add an extra tablespoon of water if needed.
Storage and Reheating
Refrigerate any leftover keema naans in an airtight container for up to 3 days. To reheat, place them in a dry skillet over medium heat for 2–3 minutes per side, or wrap in foil and warm in a 350°F (175°C) oven for 10 minutes. Avoid microwaving, as it makes the naan rubbery. You can also freeze the cooked naans (separated by parchment) for up to 2 months; thaw overnight in the fridge and reheat as above.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the dough and let it rise in the refrigerator overnight. The next day, let it come to room temperature for 30 minutes before rolling and stuffing.
Why is my naan not puffing up? The pan may not be hot enough, or the dough might be too thick. Ensure the pan is smoking hot before adding the naan, and roll the stuffed dough to about 1/4-inch thickness.
Can I use a regular oven instead of a skillet? Yes, preheat your oven to 500°F (260°C) with a baking sheet or pizza stone inside. Place the naan on the hot surface and bake for 4–5 minutes, then broil for 1–2 minutes for charring.
Is it necessary to use instant yeast? No, you can use active dry yeast. Dissolve it in the warm water with a pinch of sugar and let it foam for 10 minutes before adding to the flour.
How do I know the lamb is fully cooked? The ground lamb should reach a safe minimum internal temperature of 160°F (71°C) as per USDA FSIS guidelines. Use a food thermometer to check the filling before assembling.
Can I make these gluten-free? A gluten-free all-purpose flour blend can be substituted, but the dough will be more delicate and harder to roll. Add a teaspoon of xanthan gum if your blend doesn’t include it.
Related
- Indirect Grilling Chicken Thighs: Juicy, Never Burnt
- Hot Cross Bun Nursery Rhyme: A Real Recipe
- Aloo Tiki Street Food: Crispy Potato Patties
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).