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Sharing with you, a famous variation of Restaurant-Style KL Naan bread, stuffed with ground lamb meat, named Keema Naan. If you like Chicken and Lamb curries, and have visited KL restaurant, I’m sure you have seen or tasted Keema Naan, many times!

Often, Keema Naan is chef’s signature recipe. Even though Naan dough remains the same for most kinds of naans, chefs have their special secret recipe for stuffing, called Keema i.e. ground lamb or goat cooked with aromatics and spices.


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For the Naan dough

  • 1 packet yeast
  • 1 cup milk
  • 1 tbsp oil
  • 1 tsp salt
  • 1 tbsp sugar
  • 4 heaped tbsp full fat yogurt
  • 1 egg
  • 700 g flour (you can use self-raising flour for a fluffier Naan)

For the Keema Stuffing

  • 750 g mince of choice – lamb/chicken/beef
  • 1 onion, diced
  • 8 cloves garlic, minced
  • 3 tsp coriander powder
  • 4 tsp whole cumin seeds
  • 0.75 tsp red chili powder
  • 1.25 tsp cracked black pepper
  • 3.5 tsp salt, or to taste
  • 1 tsp ginger powder, or half tbsp fresh ginger
  • A bunch of fresh coriander, chopped

Other Ingredients

  • 3 tbsp kalonji seeds (onion seeds)
  • 3 tbsp sesame seeds
  • Melted butter, to brush over the Naan

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