🫓 Keema naan
Keema naan is a leavened flatbread stuffed with spiced minced lamb and baked against the hot wall of a tandoor. The dough, enriched with yogurt, puffs and chars in patches, while the filling of lamb, onion and coriander stays moist inside. It is brushed with melted butter and served hot, on its own or alongside curries and raita.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g wheat flour
- 1 tsp dried yeast, 1 tsp sugar, ½ tsp salt
- 100 g yogurt
- About 100 ml warm water
- 250 g minced lamb
- 1 small onion, finely chopped
- 1 tsp garam masala, ½ tsp chili powder
- Fresh coriander
- 20 g butter, melted
Method
- Mix the flour, yeast, sugar, salt, yogurt and water into a soft dough; knead and leave to rise for 1 hour.
- Cook the minced lamb with the onion and spices until dry; stir in the coriander and cool.
- Divide the dough into 4, flatten each, put a quarter of the filling in the centre, seal and roll out gently.
- Bake on a very hot pizza stone or tray at 250 °C for 6–8 minutes, or in a hot pan, until puffed and spotted.
- Brush with melted butter and serve hot.
How to make it lighter
- Brush with a thin layer of butter or skip it — 10 g of butter is about 75 kcal.
- Use lean minced lamb and drain the fat after cooking the filling.
- Share one naan and pair it with a salad or raita rather than a rich curry.
History
Naan baked in the tandoor is part of Punjabi and Mughal-influenced cooking in North India and Pakistan, and stuffed versions such as keema naan became popular in restaurants serving tandoori food. Today it is a standard item on Indian and Pakistani restaurant menus around the world.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Keema naan and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →