Ingredients:
- for minced lamb/ goat meat filling
- goat mince 2 lbs/ 1 kg
- onions 4 medium
- green chillies 6 medium (deseeded and finely chopped - use less for mild hot)
- fresh coriander leaves 1 cup (finely choped)
- salt to taste
- red chilli powder 3 tps (use less for mild hot)
- garam masala(ground ) 2 tsp
- garlic paste 2 tsp
- ginger paste 2 tsp
- nutmeg (ground ) 1 heaped tsp
- white vinegar 1 and 1/4 tsp
- for naan bread
- all purpose flour 4 cups
- self rising yeast 1 tsp
- warm water 1/4 cup (for proofing yeast, not too hot it should be warm enough so that you can run your hand under it)
- water as needed to knead the dough
- salt a pinch
- sugar 1 tbsp
- plain yogurt 1/2 cup
- baking powder 1 tsp
- oil 2 tbsp
- butter 1/2 cup for glazing the cooked naans
Directions:
- Proof yeast by adding it to a mixture of sugar and warm water for 5 minutes. If it is active it will become frothy and bubbly.
- In a big bowl add dry ingredients for naan dough, mix, form a well in the middle and add wet ingredients including the yeast and mix again. Add enough water to form a pliant dough. Cover with a damp cloth and leave in a warm place to rise for at least 3-4 hours. The dough should rise to double its original size.
- While the naan dough is rising, put the goat mince in a separate bowl and add all the ingredients, except onions to it and mix well.
- Chop onions in a chopper till they are finely chopped, make sure that you do not over chop and they become a paste. Take these out in a small bowl and drain the water from them using a spatula, a wide mouthed spoon or even better squeeze them with your hands.
- Mix the drained chopped onions to the minced meat mixture. Leave to marinate in a fridge for at least 2-3 hours so that the flavours blend in.
- Once the naan dough has risen to almost double its size, make 8 equal portions. Set the oven to high on broiler. Make sure that the baking stone is placed correctly on the middle rack (I have to buy one yet so I use a cookie sheet lined with greased aluminium foil :).
- Roll out each portion a little and add minced meat mixture (almost the same size ball as the naan ball was or smaller) in the middle. Roll up the sides and make a ball again. Pat flat with your hands and using some flour once again roll out to a 7 - 8 inch naan. Pinch the top using your finger tips so that the whole front of the naan is punctured. This will ensure that the steam has a way to escape and the naans do not become too soggy from the meat juices.
- Broil in batches on a baking stone or greased aluminium foil 3-5 minutes front side, once the top gets browned flip and broil for another 1-2 minues on the other side if needed.
- Glaze with a bit of butter as soon as the naan comes out of the oven. Serve hot with mint/ tamarind chutney.
- Tips: If the naans are burning keep the door of the oven open as your oven may be too hot.
- The minced meat mixture can be made one day in adavnce and any left over minced meat mixture can be used to make khachey qeema ki tikkiyaan, or patties for a burger.
- Apologies at this time for not having a photo but will post as soon as I make some next time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1.64 Kcal (7 kJ) | ||
| Calories from fat | 0.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.1g | 0% | |
|---|---|---|---|
| Sodium | 0.05mg | 0% | |
| Potassium | 0.97mg | 0% | |
| Total Carbs | 0.13g | 0% | |
| Sugars | 0.08g | 0% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 0.02g | 0% | |
| Calcium | 0.5mg | 0% | |
| Amount Per 100 g | |||
| Calories | 5.24 Kcal (22 kJ) | ||
| Calories from fat | 2.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.32g | 0% | |
|---|---|---|---|
| Sodium | 0.15mg | 0% | |
| Potassium | 3.09mg | 0% | |
| Total Carbs | 0.43g | 0% | |
| Sugars | 0.25g | 0% | |
| Dietary Fiber | 0.18g | 0% | |
| Protein | 0.05g | 0% | |
| Calcium | 1.6mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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