Name: Keema Naan
SKU: 12349
Availability: InStock

Description

Keema Naan is a traditional Indian bread that combines the rich flavors of minced meat with the soft, pillowy texture of freshly baked naan. This indulgent flatbread is stuffed with a savory mixture of spiced ground lamb, chicken, or sometimes beef, seasoned with aromatic spices such as cumin, coriander, garam masala, ginger, and garlic. The filling is tender, flavorful, and juicy, contrasting beautifully with the crispy, slightly charred exterior that comes from baking it in a tandoor oven.

The dough for the naan is made from a blend of flour, yeast, and yogurt, which gives it a soft and airy texture when cooked. The keema (minced meat) filling is cooked beforehand to infuse the spices, ensuring that each bite is bursting with savory goodness. This naan is often garnished with fresh coriander or onions, adding a touch of freshness to its rich flavor profile.

Keema Naan is a versatile dish commonly served with a variety of accompaniments like curries, chutneys, or raita. It’s a beloved option in Indian restaurants and homes alike, offering a complete meal in itself or a perfect side to your favorite Indian dishes. Whether enjoyed for lunch, dinner, or as a special treat, Keema Naan is a delightful fusion of textures and flavors that never fails to satisfy.

For the Keema (Stuffing):

250g minced lamb or chicken (or your choice of meat)
1 large onion, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
1-2 green chilies, chopped (optional)
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon ground cinnamon (optional)
Salt to taste
2 tablespoons fresh coriander leaves, chopped
1 tablespoon vegetable oil or ghee
2 tablespoons yogurt (optional for extra richness)

For the Naan Dough:

2 cups all-purpose flour
1 teaspoon instant yeast
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup plain yogurt
1/4 cup warm water
2 tablespoons milk
1 tablespoon vegetable oil or ghee

For Garnish:

Fresh coriander leaves, chopped (optional)
Ghee or butter (for brushing)

Rich in Protein: The minced meat (lamb or chicken) provides a high source of protein, which is essential for muscle building and overall body function.
Contains Iron: Lamb or chicken is a good source of heme iron, which helps in improving blood circulation and preventing iron deficiency anemia.
Supports Digestive Health: The inclusion of spices like cumin, coriander, and turmeric can aid in digestion and reduce bloating.
Provides Healthy Fats: Ghee or butter used for brushing the naan provides essential fatty acids that support brain health and immune function.
Rich in Fiber: Fresh coriander leaves, commonly used in the recipe, are a source of dietary fiber, which is important for digestive health.
Boosts Metabolism: Ingredients like ginger, garlic, and green chilies can stimulate metabolism and promote better digestion.
Helps Maintain Healthy Skin: The use of yogurt in the dough adds probiotics, which are beneficial for gut health and can also contribute to healthy, glowing skin.
Antioxidant Properties: Spices like turmeric and cinnamon are rich in antioxidants, helping to fight free radicals and reduce inflammation.

Origins in India: Keema Naan is believed to have originated in the Indian subcontinent, particularly in the northern regions, where naan bread and various types of spiced meats have been staples of the culinary tradition for centuries.
Mughal Influence: The influence of the Mughal Empire in India in the 16th century is often credited for bringing together the concepts of rich, flavorful meats (like lamb and chicken) and the tradition of making flatbreads such as naan. It is said that the Mughals introduced more elaborate cooking techniques and spicing, which influenced dishes like Keema Naan.
Evolution of Naan: Naan itself has ancient roots in the Indian subcontinent, dating back to at least the 13th century. Initially, it was a simple leavened flatbread cooked in a tandoor. Over time, it evolved, with different variations, such as stuffed naans, emerging as chefs experimented with fillings like cheese, potatoes, and minced meats.
Keema Stuffing: The practice of stuffing naan with minced meat, or "keema," likely evolved during the Mughal period, as royalty and aristocrats sought more decadent versions of traditional flatbreads. Keema Naan became popular due to its rich flavor and its ability to serve as a complete meal in itself.
Modern-Day Popularity: Today, Keema Naan is a beloved dish in Indian cuisine, often served in restaurants and homes around the world. It is especially popular in South Asia and among the Indian diaspora. Keema Naan is commonly paired with curries or enjoyed on its own as a hearty and flavorful dish.