Keema Naan
Our easy, lower calorie take on the popular Indian side dish – the perfect fakeaway choice.
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NutritionPer Serving
- Calories386
- Carbs55g
- Protein17g
- Fat9.9g
- Saturates4.2g
- Sugars9.1g
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For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
A crispy Keema Naan is one of the best things about an Indian takeaway and our lower calorie take on the classic side dish means that you can still enjoy all of the flavours without the unnecessary extra calories.
These soft and fluffy Keema Naan are filled with a mild to medium hot minced lamb mixture and you can adjust the spice level by adding more or less of the chilli powder.
It’s really important to make sure that your mince filling has completely absorbed all of the moisture and is completely dry before using it to fill your naan bread. If it’s too wet then you won’t get that really light and crunchy texture that you’d expect from a Keema Naan.
Our Keema Naan works really well when served alongside pretty much any curry that you can think of! Why not try it with our Chicken Korma Curry or our Lamb Rogan Josh?
Do you need any special ingredients to make this Keema Naan?
No, the ingredients for this recipe are all relatively simple and you should be able to find them in your local supermarket.
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‘Family favourite. So easy to make! Goes well with a mixed salad or steamed vegetables’
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You’ll need a rolling pin a bit like this one to roll out your Keema Naan.
You’ll also need a pastry brush to brush the reduced fat spread over the Keema Naan before serving.
How many calories are in this Keema Naan?
There are 386 calories per portion in this Keema Naan, which means it falls into our Everyday Light category.
This Keema Naan is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
For the keema filling
Step 1
Spray a small frying pan with low calorie cooking spray and place over a medium heat. Add the onion and fry for 4 – 5 minutes, stirring occasionally, until golden.
Step 2
Add the garlic, ginger, chilli powder, ground coriander, garam masala and cumin. Stir in and cook for 1 – 2 minutes.
Step 3
Add the lamb and cook for a few minutes until sealed and brown all over. Stir in the tomato puree and water and gently simmer over a low heat for 10 – 12 minutes until all the liquid has evaporated off and the meat mixture is dry.
Step 4
Stir in the fresh coriander and season with salt and pepper. Set aside and leave to cool.
Step 5
Preheat the oven to 200ºC.
For the naan
Step 1
Sift the flour, sugar, salt and baking powder into a large bowl.
Step 2
Make a well in the centre and add the yoghurt. Using your fingertips, gradually draw the flour into the yoghurt, mixing to form a ball of soft dough.
Step 3
Place the dough on a lightly floured surface and knead well for 5 minutes. Place the dough in a lightly greased large bowl, cover with cling film and leave in a warm place for approximately 45 minutes until the dough has increased slightly in size and feels slightly puffy when pressed.
Step 4
Turn out onto a lightly floured surface and, using a sharp knife, cut into 4 equal pieces. Shape each piece into a ball, then roll each one out into a small disc approximately 10cm in diameter.
Step 5
Place 2 tbsp of the keema mixture in the centre of each disc of dough. Pull up the edges of the dough to seal the keema mixture inside, pressing together to seal.
Step 6
Form into four oval balls and turn over, placing seam side down on a lightly floured surface. Using a rolling pin, roll into four oval shaped naan, each one approximately 22cm x 11cm.
Step 7
Place the keema naan on two lightly greased baking trays and prick with a fork.
Step 8
Place in the preheated oven for 7 – 8 minutes or until golden and puffy. Remove from the baking trays and place on a cooling rack.
Step 9
Place the reduced fat spread in a small saucepan, and place over a very low heat. Heat until just melted, then use to brush over the warm keema naan breads.
Step 10
Serve at once while still warm. If wished, sprinkle with a little chopped fresh coriander.
What could I serve with this Keema Naan?
This Keema Naan is the perfect accompaniment to any curry and works especially well with any of the following dishes:
How do you know when this Keema Naan is cooked?
You’ll need to cook the filling for your Keema Naan for around 19 minutes or until all the liquid has been absorbed and the meat mixture is dry.
Your Keema Naan should take around 7-8 minutes to bake and they’ll be light and puffy once done.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can I keep this Keema Naan in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, they can be stored in the fridge overnight and reheated in the oven the next day.
Can I freeze this Keema Naan?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Wrap in freezer proof cling film and then place in a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat this Keema Naan?
From chilled: Wrap in a damp clean tea towel and place in a warm oven at 160ºC for 6 – 8 minutes or until piping hot right through.
From frozen: Defrost in the fridge and then as above.
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Keema Naan
Our easy, lower calorie take on the popular Indian side dish - the perfect fakeaway choice.
-
Prep Time
20 MINS
-
Cook Time
27 MINS
- KCals 386
- Carbs 55G
Instructions
For the keema filling
- Spray a small frying pan with low calorie cooking spray and place over a medium heat. Add the onion and fry for 4 - 5 minutes, stirring occasionally, until golden.
- Add the garlic, ginger, chilli powder, ground coriander, garam masala and cumin. Stir in and cook for 1 - 2 minutes.
- Add the lamb and cook for a few minutes until sealed and brown all over. Stir in the tomato puree and water and gently simmer over a low heat for 10 - 12 minutes until all the liquid has evaporated off and the meat mixture is dry.
- Stir in the fresh coriander and season with salt and pepper. Set aside and leave to cool.
- Pre-heat the oven to 200ºC.
For the naan bread
- Sift the flour, sugar, salt and baking powder into a large bowl.
- Make a well in the centre and add the yoghurt. Using your fingertips, gradually draw the flour into the yoghurt, mixing to form a ball of soft dough.
- Place the dough on a lightly floured surface and knead well for 5 minutes. Place the dough in a lightly greased large bowl, cover with cling film and leave in a warm place for approximately 45 minutes until the dough has increased slightly in size and feels slightly puffy when pressed.
- Turn out onto a lightly floured surface and, using a sharp knife, cut into 4 equal pieces. Shape each piece into a ball, then roll each one out into a small disc approximately 10cm in diameter.
- Place 2 tbsp of the keema mixture in the centre of each disc of dough. Pull up the edges of the dough to seal the keema mixture inside, pressing together to seal.
- Form into four oval balls and turn over, placing seam side down on a lightly floured surface. Using a rolling pin, roll into four oval shaped naan, each one approximately 22cm x 11cm.
- Place the keema naan on two lightly greased baking trays and prick with a fork.
- Place in the preheated oven for 7 - 8 minutes or until golden and puffy. Remove from the baking trays and place on a cooling rack.
- Place the reduced fat spread in a small saucepan, and place over a very low heat. Heat until just melted, then use to brush over the warm keema naan breads.
- Serve at once while still warm. If wished, sprinkle with a little chopped fresh coriander.
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Recipe notes
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6 comments
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Michelle VThursday 6th May 2021
I would like to gives these ago but don’t really want the keema filling. Could I make them without any filling? How could I adapt it to make garlic naans?
HollyMonday 10th May 2021
Hey Michelle, the Keema Naan uses our Simple Naan Bread recipe as a base which you can find in our book Quick and Easy more information is HERE hope that helps!
Louise EllertonWednesday 14th April 2021
I really want to make this but with mince which is no more than 5% fat. I can’t get any 5% fat lamb mince – could you recommend a good alternative please?
HollyFriday 16th April 2021
Hi Louise, this would work great with 5% pork, beef or turkey mince if you would rather, hope that helps!
GaynerMonday 15th March 2021
Made these tonight, they were so tasty and easy to make.
HollyWednesday 17th March 2021
Hi Gayner, thanks so much for getting in touch we are so glad to hear you enjoyed this Keema Naan recipe!
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