I know a lot of you are huge fans of Indian food, and love when I make my simpler and definitely quicker versions of classic recipes! Keema naan or keema paratha isn’t a classic per se, but a blend of two classic (and delicious) dishes! Keema is ground meat flavored with really bold spices. It can be made with more gravy to eat with rice and traditional naan, or served as a less saucy version. Here I’ve made a dry keema using ground beef and used pizza dough to make a stuffed naan that is perfect for a snack and hearty enough for a meal.
I chose prepared pizza dough for this recipe because it is easy to find at the grocery store, or you can even pick up prepared dough from your local pizzeria! The pizza dough offers a nice chew that you get from naan, and it isn’t as rich and heavy as a puff pastry for example since it doesn’t contain butter. You can definitely use a puff pastry dough for a more flaky naan (paratha), or use a version of dough that best suits your diet (i.e. gluten-free, low-carb). The texture won’t be the same as with pizza dough, but I think it will be just as tasty! If you don’t have garam masala you can use a blend of cumin powder, coriander powder, chili powder, black pepper, and all spice.
Keema Stuffed Naan
- 1 lb. Pre 92% Lean Ground Beef
- 16 oz. pizza dough defrosted if using frozen
- 1/2 cup onion diced
- 2 tbsp tomato paste
- 5 tsp apple cider vinegar
- 2 cloves garlic crushed or minced
- 1/2 inch ginger grated
- 2 tsp garam masala
- 1 tsp cayenne pepper
- 1/4 tsp cinnamon
- 1 tsp salt
- flour to roll out dough
- 1/2 cup yogurt
- 1/4 cup cucumber grated
- 2 tbsp jalapeno seeds removed and finely diced
- 2 tbsp cilantro chopped
- 1 tbsp lime juice
- salt and pepper to taste
- Heat 1 tablespoon of oil in a pan. Add diced onion. Saute for 3-4 minutes until onions are soft and translucent. Add ground beef. Break up meat and cook until nicely browned. Add garlic, ginger, garam masala, cayenne, cinnamon, and salt. Saute for another 30 seconds to let the spices bloom. Add tomato paste and continue to saute for 1 minute. Finally add apple cider vinegar. Cook for 1 to 2 minutes longer. Adjust seasoning is necessary and set aside to cool.
- Meanwhile, mix together ingredients for yogurt sauce (raita).
- Prepare pizza dough by portioning out into 4 to 5 individual dough balls. Flour a large surface, and using a rolling pin start rolling out one portion of pizza dough. If the dough starts to stick sprinkle more flour onto the dough or rolling pin and continue rolling. You can also use your hands to gently stretch the dough from the edges. Once you have the dough to about 1/8 of an inch thick scoop 3 to 4 tablespoons into the center of the dough. Fold the edges of the dough back to the middle to form a purse. Pinch the together so that it is sealed.
- Gently roll out the dough again until it is about 1/4 inch thick. If you can get it thinner that’s great! Place a small amount of oil in a non-stick or cast iron skillet and heat to medium high. Once hot place the stuffed naan into the skillet. Cook for 2-3 minutes on each side until the naan is golden brown and the pizza dough has cooked through. Use a flat spatula to press down the naan while it is cooking.
- Serve naan with raita or chutney of choice.