Keema naan (kima nan) tastes sooo good. It's naan bread filled with lamb mince dough. If you can't get hold of lamb, plain mince also tastes good. I often cook for two days. When they are ready for frying, they can be wrapped tightly, put in the cold and fried the next day. This recipe is suitable for 8 kima nan.
Make the dough for the naan breads. You can find the recipe here.
While the dough is rising, make the rest of the ingredients.
Yogurtdressing:
4 dl Greek yogurt
1 handful of finely chopped coriander
2 teaspoons garlic from a tube or 4 finely chopped garlic cloves
2 teaspoons ginger from a tube or 2 cm grated ginger
1 ts salt
1 teaspoon cumin
2 teaspoons lemon juice
All the ingredients are run in a blender or with a hand mixer, until a smooth mass. Cover and set aside to cool.
Filled:
2 onions
800 g lamb dough
2 teaspoons garlic from a tube or 4 finely chopped garlic cloves
2 teaspoons ginger from a tube or 2 cm fresh, grated ginger
1 handful of finely chopped coriander
2 finely chopped chilies (or more, if you want it stronger)
2 large, finely chopped tomatoes
1 teaspoon cardamom
1 ts garam masala
2 tablespoons lemon juice
2 ts salt
Finely chop the onion, coriander and tomatoes and remove any excess liquid. Clean and finely chop the chili. Knead all the ingredients to make a smooth stuffing. Divide the stuffing into 8 equal-sized pieces and roll them into balls. Refrigerate until ready to use.
Topping:
10 tablespoons butter
1 handful of finely chopped coriander
The naan bread:
Divide the nandie into 8 equal-sized pieces and let them rise for approx. 1 hour. Press out or roll out the nanmen into round discs of approx. 15 cm in diameter. Place a ball of meat filling in the center of each naan bread, pull the nan dough around the mince ball and close tightly.
Gently press the filled ball flat again, preferably with your hands. Start pressing in the middle and work your way out. Ideally, we should achieve slices of 20-22 cm, which do not crack. But a few small cracks is no disaster!
Bake the naan breads high up in the oven at 300 degrees until they get a golden nice color on top. Turn them over and cook until they get a nice color on the other side as well.
Spread on the topping and serve with the dressing.
Eat the keema naan while they are hot.
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