Mutton Keema Naan

Mutton keema naan can also be called stuffed lamb minced bread. If you like chicken and lamb curries, I am sure you will like this dish and will fall in love. Today I’m making this recipe for you all. I know you will be glad and surprised to learn how simple and easy it is to cook at home. Now I am ready to unveil the secret recipe for stuffing called keema (i.e ground lamb or goat cooked with aromatics and spices). Let’s join me in my kitchen now!

If you like chicken and lamb curries, I am sure you will like this dish and will fall in love. Today I’m making this recipe for you all.

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Mutton Keema Naan
Prep Time
2 hr
Cook Time
25 mins
Total Time
2 hr 25 mins
 

Mutton keema naan can also be called stuffed lamb minced bread. If you like chicken and lamb curries, I am sure you will like this dish and will fall in love. Today I’m making this recipe for you all. I know you will be glad and surprised to learn how simple and easy it is to cook at home. Now I am ready to unveil the secret recipe for stuffing called keema (i.e ground lamb or goat cooked with aromatics and spices). Let’s join me in my kitchen now!

Course: Main Course, Meats
Cuisine: Iranian
Servings: 3 people
Calories: 857 kcal
Ingredients
  • 1 cup All-purpose flour
  • 2⁄3 cup Wheat flour
  • 1 tablespoon Canola oil / sunflower oil 1 teaspoon extra for coating the bowl
  • 1 teaspoon Butter melted, for brushing the bread; optional
  • 1 teaspoon Dry Yeast
  • ¼ cup Milk
  • ½ cup Lukewarm water
  • ½ teaspoon Salt
  • 1 teaspoon Sugar
FOR GROUND MASALA LAMB
  • ½ lbs (225 g) Mutton or lamb minced
  • 1 shallot Onions
  • 1 tablespoon Tomato paste 1/4 cup when chopped
  • 2 to 4 Black peppercorns crushed
  • ½ tablespoon Cumin powder
  • ½ tablespoon Coriander powder
  • ¼ teaspoon Red pepper powder or paprika
  • 1 tablespoon Canola oil or white oil
  • 2 tablespoon Cilantro or green coriander chopped for garnishing; optional
  • 1 tablespoon Garlic
  • 1 to 2 Garlic cloves minced
  • Salt to taste
Instructions
  1. In ½ cup lukewarm water, add sugar and yeast.

  2. Let it sit until foamy; approx. for 10 minutes.

  3. Then add milk, wheat flour, all-purpose flour, oil and salt over bloomed yeast.

  4. Mix all ingredients.

  5. Add 1 tablespoon remaining flour at a time until dough comes together.

  6. NOTE

    Keep in mind dough will be bit wet. If it feels too wet or sticky add ½ tablespoon flour more at a time. It shouldn’t be very dry.

  7. Knead the dough just for 1 to 2 minutes in the bowl.

  8. Coat the bowl with 1 teaspoon oil.

  9. Add dough and coat in oil.

  10. Cover with plastic wrap and then with the kitchen towel.

  11. Leave the dough in a warm place to rise; 1 to 2 hours.

FOR PREPARING MASALA LAMB MINCED
  1. While dough is rising, cook the ground lamb. Heat oil in a skillet; when oil turns hot add onion, garlic and minced green pepper.

  2. Sauté until onion starts to brown; 3 to 4 minutes.

  3. Then add ground lamb and spices with ¼ teaspoon salt.

  4. As lamb cooks, break lamb with a spatula into small pieces and stir it properly for 5 minutes.

  5. Transfer cooked lamb to a bowl.

  6. Add chopped cilantro or coriander leaves and set aside.

FOR THE FINAL PROCESS
  1. After about 1.5 hours, the dough will be double in size; punch down the dough and transfer to flour cluster board.

  2. Heat an iron skillet or heavy bottom pan. Divide dough into 6 equal parts. Roll one dough ball to 2 inches small flat round using roller pin.

  3. Now place the heaping tablespoon of cooked minced lamb in the center of the dough.

  4. Pinch the dough from all sides to make a parcel/dumpling such way that stuffing is sealed inside the dough.

  5. Flatten the stuffed bread dough dumpling to make a round shape.

  6. Stuff all remaining dough balls with minced lamb and set aside.

  7. NOTE

    While preparing one stuffed dough ball, cover the rest dough ball with the kitchen towel.

  8. Now take one stuffed dough ball at a time and roll with rolling pin to an about 3” wide and about 4-5” long oval shape or round.

  9. Place one rolled bread in heated skillet and let it cook for 1 to 2 minutes or until yeast action shows tiny bubbles all over the bread.

  10. Flip the bread, place it on the direct gas flame until slightly charred and cooked on another side; just 10 to 15 seconds max.

  11. NOTE

    Always keep a tongue/spatula handy to lift or flip the bread.

  12. Remove cooked bread with tongue and place next bread on skillet/oven, repeat until all bread is cooked.

  13. Brush cooked bread with melted butter (if you prefer).

  14. NOTE

    Butter will keep them moist while you finish cooking the rest.

  15. SERVE

    Serve hot Stuffed Lamb Minced Bread brushed with melted butter or ghee.

  16. OUR DINE TABLE

    Serve hot bread with yogurt or Cucumber Raita along with side dishes Spicy Lamb or Mutton Curries or Chicken Gravies. Homemade bread is the best! It’s not just delicious dinner bread but itself – a sufficient meaty, savory, Sunday breakfast too.

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Nutrition Details

CategoryAmount
Calories 857
Sodium 900 mg
Total Fat 30 g
Cholesterol 96 mg
Potassium 492 mg
Dietary Fiber 5 g
Total Carbohydrate 117 g
Sugars 5 g
Protein 27 g
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Article Categories:
Main Courses · Meats

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