Keema naans from The Curry Guy: Recreate Over 100 of the Best Indian Restaurant Recipes at Home (page 149) by Dan Toombs

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book's "Garlic and ginger paste".

  • Beth891 on August 24, 2024

    Oh these are good! I made 1/3 quantities of this and the naan recipe from the same book and it made 4 medium sized keema naan and one small plain naan. I didn't add chilli and used a mixture of garam masala and mild curry powder in place of the mixed powder (although I'd definitely make again and try the mixed powder). I used the frying pan method for naan from another book and it worked great the lamb was nice and thin through the centre of the naan (frying pan on high -12- and lid on until they start bubbling then down to low -3- for a few mins then flip and colour other side) and they were lovely and puffed up but coloured on the top/bottom. Really tasty and one to make again!

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