Keema Naan — Lahori

Ingredients

• 500g plain flour, plus extra for dusting
• 7g sachet fast-action dried yeast
• 1 tsp caster sugar
• 1 tsp salt
• 1 tsp baking powder
• 150g natural yoghurt
• 100ml warm milk
• 2 tbsp vegetable oil
• 100ml warm water, approximately
• 250g lamb mince
• 1 tbsp vegetable oil, for the filling
• 1 small onion, finely chopped
• 1 tsp fresh root ginger and garlic paste
• 1 green chilli, finely chopped
• 1 tsp ground cumin
• 1/2 tsp Kashmiri chilli powder
• 1 tsp garam masala
• 1/2 tsp salt
• 2 tbsp chopped fresh coriander
• 40g butter, melted, for brushing

Method

1. Mix the flour, yeast, sugar, salt and baking powder in a large bowl. Add the yoghurt, milk and oil, then gradually add the warm water to make a soft dough. Knead for 8 minutes until smooth, then cover and leave in a warm place for 1 hour until doubled.

2. For the filling, heat 1 tbsp oil in a frying pan over a medium heat. Cook the onion for 6 minutes until soft. Add the ginger and garlic paste and green chilli for 1 minute.

3. Add the mince and break it up. Cook for 10 minutes, then add the cumin, chilli powder, garam masala and salt and cook for 5 minutes until completely dry. Stir in the coriander and cool completely.

4. Divide the dough into 6 balls. Flatten each into a 10cm disc, place 2 heaped tbsp of filling in the centre, gather the edges over the filling and pinch to seal. Turn seam side down and roll gently to a 5mm thickness, keeping the filling inside.

5. Heat a heavy cast-iron frying pan over a high heat for 5 minutes until very hot. Heat the grill to its highest setting.

6. Cook each naan in the dry pan for 2 minutes until bubbles appear, turn and cook for 2 minutes, then grill for 30 to 45 seconds. Check the filling is hot all the way through. Brush with melted butter and serve warm.