Keema Naan Bread

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 15mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    936
based on 30 ratings

Naan bread filled with a deliciously spicy lamb mince, which can be served on their own or as a side dish. This recipe makes four large naan breads or six small ones. Divide the dough equally into the number of naans you want, smaller naans require one large tablespoon of filling per naan instead of two.

recipe updated Feb 15, 2025

Ingredients

  • Onion icon
    Onion
    1
  • Garlic clove icon
    Garlic clove
    2
  • Ginger icon
    Ginger
    10 g
  • Red chili icon
    Red chili
    1
  • Cilantro icon
    Cilantro
    100 g
  • Water icon
    Water
    250 g
  • Natural yogurt icon
    Natural yogurt
    100 g
  • Dried yeast icon
    Dried yeast
    7 g
  • Bread flour icon
    Bread flour
    500 g
  • Salt icon
    Salt
    1 ¾ teaspoons
  • Vegetable oil icon
    Vegetable oil
    2 tablespoons
  • Ground lamb icon
    Ground lamb
    500 g
  • Tomato paste icon
    Tomato paste
    2 tablespoons
  • Ground cumin icon
    Ground cumin
    1 teaspoon
  • Ground coriander icon
    Ground coriander
    1 teaspoon
  • Chili powder icon
    Chili powder
    1 teaspoon
  • Garam masala icon
    Garam masala
    1 teaspoon
  • Black pepper icon
    Black pepper
    ¼ teaspoon

Tools

  • kCook icon Oven
  • kCook icon Wooden spoon
  • kCook icon Rolling pin
  • kCook icon Cooking Chef XL
  • kCook icon Baking tray - large
  • kCook icon Medium bowl
  • kCook icon Cooking chef xl bowl
  • kCook icon Lightly floured surface

Step preview

  1. Attach the Dough Tool
  2. Add water, natural yogurt and dried yeast to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Cook with splashguard fitted until combined - 1 min, 30°C, Speed Min
  5. Heat with splashguard fitted until dissolved - 5 min, 30°C, Speed OFF
  6. Then add bread flour and salt to the Cooking Chef XL Bowl
  7. Mix with splashguard fitted until combined - 1 min, Speed Min
  8. Knead with splashguard fitted until mixture comes together - 9 min, Speed 1
  9. Prove with splashguard fitted - 1 hr, 30°C, Speed OFF
  10. Transfer dough to lightly floured surface
  11. Carefully flatten the dough with your wrist
  12. Pull the edges of the dough into the centre
  13. Turn the dough over
  14. Cut into 4 equal pieces
  15. Shape into balls
  16. Cover with kitchen towel then set aside
  17. Clean Cooking Chef bowl
  18. Attach the Stir Tool and Stir Assist Clip
  19. Add vegetable oil to the Cooking Chef XL Bowl
  20. Heat with splashguard fitted until hot - 2 min, 120°C, Speed OFF
  21. Then add onion to the Cooking Chef XL Bowl
  22. Cook with splashguard fitted until translucent - 3 min, 120°C, Stir 1
  23. Then add garlic clove and ginger to the Cooking Chef XL Bowl
  24. Cook with splashguard fitted until translucent - 1 min, 120°C, Stir 1
  25. Then add ground lamb to the Cooking Chef XL Bowl
  26. Cook with splashguard fitted until browned - 5 min, 140°C, Stir 2
  27. Then add tomato paste, red chili, ground cumin, ground coriander, chili powder, garam masala, black pepper and salt to the Cooking Chef XL Bowl
  28. Cook with splashguard fitted until fragrant - 5 min, 120°C, Stir 1
  29. Transfer mixture to medium bowl and let cool
  30. Add cilantro to the medium bowl
  31. Stir until combined
  32. Place two spoonfuls mixture on shaped dough
  33. Pull the edges up and seal
  34. Shape into a ball
  35. Roll out carefully until desired shape
  36. Transfer bread to 2 baking tray
  37. Repeat the process with the remaining balls of dough
  38. Cover with kitchen towel
  39. Prove - 30 min
  40. Pre-heat oven - 220°C
  41. Brush the naans with melted butter
  42. Bake until golden brown - 5 min, 220°C
  43. Serve
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