Keema naan (kima nan)

This Pakistani dish tastes sooo good. It is naan bread filled with lamb dough. If you do not get lamb, it tastes good with regular minced meat as well. I often make for two days. When they are ready for frying, they can be wrapped tightly, put in the cold and baked 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:

800 g lamb dough

2 onions

2 teaspoons garlic from a tube or 4 finely chopped garlic cloves

2 teaspoons ginger from a tube or 2 cm fresh, grated ginger

2 finely chopped chilies (or more, if you want it stronger)

1 handful of finely chopped coriander

1 teaspoon cardamom

1 ts garam masala

2 large, finely chopped tomatoes

2 tablespoons lemon juice

2 ts salt

Finely chop onions, coriander and tomatoes well and remove excess liquid. Clean and finely chop the chili. Knead all the ingredients, so it becomes a smooth stuffing. Divide the mince into 8 evenly sized pieces and roll them into balls. Set cold until used.


Topping:

10 tablespoons butter

1 handful of finely chopped coriander

The naan bread:

Divide the nandeigen into 8 evenly sized pieces and let them rise for approx. 1 hour. Press out or roll the nanem blanks out into round slices of approx. 15 cm in diameter. Place a meat filling ball in the middle of each naan bread, wrap the nandeig around the meatball 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 while hot.