Note - keema naan is often made with lamb but this recipe uses beef.


    For the naan

      For the filling

      • 1 black and 1 green cardamom pod (or use 2 green)
      • ½ cinnamon stick
      • 1 bay leaf
      • A large knob of butter and a splash of olive oil
      • 5 onions, finely chopped
      • 2 tbsp grated ginger
      • 2 tbsp chopped garlic
      • 2 tbsp tomato puree
      • 3 small green chillies, finely chopped
      • 500g beef mince
      • 1 tsp ground turmeric
      • 1 tsp cumin
      • 1 tsp coriander
      • 1 tsp chaat masala or 1 tsp amchoor powder
      • 1 tsp sumac powder, optional
      • 2 tbsp lime juice


      • Make a naan dough by your favourite method - I use a breadmaker with the recipe on here.

      For the filling

      • Put the cardamom pods, cinnamon and bay in a pan over a medium heat
      • Add the oil and lightly fry until fragrant, about 1 min.
      • Add the onions, garlic and ginger and cook for 3 mins.
      • Add the tomato puree and chillies, and cook for 3 mins.
      • Add the mince and the remaining spices and cook for 10-15 mins more until browned.
      • Let the mince steam off any water on a medium heat and then fry on a higher heat; add butter to keep the mixture from getting too dry once the water from the mince has evaporated
      • Take off the heat and add the lime juice, then season.

      For the final naan

      • Pre-heat your oven to the highest temperature and put in the heaviest baking tray to heat in the oven.
      • Divide the dough into equal balls about satsuma size
      • While working on 1 ball, keep the remaining balls covered.
      • Flatten the ball using your hands (or rolling pin), roll it out slightly and then place about 1 heaped tbsp of the mince stuffing in the centre and pull the edges up, seal and shape into a ball again.
      • Dust with a little flour if needed and roll out the naan, about 15cm in length.
      • Brush the top with melted butter.
      • Remove the hot baking tray from the oven, grease it well with butter and place the naan onto it. You can make more to create as much naan as you can to fit on more than one tray. Put it into the oven on the top for 2-3 minutes. It should puff up and brown slightly (do keep an eye on it after 2 mins).
      • Once puffed up and browned on one side, flip the naan and place back into the oven again for another 1-2 minutes till the top of naan goes golden brown (keep an eye after 1 minute).
      • Wrap the naans in a clean tea-towel and serve hot.