I enjoy Plain Naan bread for dipping and wiping up all the Curry sauces fish or meat,but my fav is the Keema which is Lamb Mincemeat filled that you can eat as a snack food.
So,here we go.................
Naan Ingredients
(http://i156.photobucket.com/albums/t22/skatenchips/KeemaNaan003_zps8592961d.jpg)
20g of Fresh Yeast
150ml warm milk
2 tsp sugar
450g Plain Flour
1/2 tsp salt
1 tsp baking powder
2 tbsp olive oil plus extra for brushing
150ml natural yogurt
1 large egg
Nigella seeds
Put the milk in a bowl. Add 1 tsp of the sugar, and the yeast. Stir to mix. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy.
2. Sift the flour, salt and baking powder into a large bowl. Add the remaining 1 tsp sugar, the yeast mixture, 2 tbsp olive oil and the yogurt and egg. Mix and form a ball of dough.
3. Empty the ball of dough on to a clean surface and knead it for 10 minutes or more, until it is smooth and satiny. Form into a ball. Pour about 1/2 a tsp oil into a large bowl and roll the ball of dough in it. Cover the bowl with a piece of cling film and set aside in a warm room untill the dough has doubled in size......such as......
(http://i156.photobucket.com/albums/t22/skatenchips/KeemaNaan008_zps894f3ae6.jpg)
4. Pre-heat your oven to the highest temperature. Put the heaviest baking tray you own to heat in the oven. Pre-heat your grill.
5. Punch down the dough and knead it again. Divide into 6 equal balls. Keep 5 of them covered while you work with the sixth. Roll this ball into a 10 inch circle. Remove the hot baking tray from the oven and slap the naan on to it. Put it immediately into the oven for 3 minutes. It should puff up. Now place the baking tray and naan under the grill, about 7.5-10cm away from the heat, for about 30 seconds or until the top of the naan browns slightly.
Ok thats fine for Plain Naan breads but we are now going to add the Keema meat filling..................
Ingredients
(http://i156.photobucket.com/albums/t22/skatenchips/KeemaNaan002_zps7ca92875.jpg)
2 Tbsp Olive Oil
1 Medium Onion chopped Fine
250g Minced Lamb
1 small Green Chilli chooped fine
1 Tsp Ground Coriander
1 Tsp Ground Cumin
1/2 Tsp Garam Masala
1/2 Tsp Ground Chilli ( or more to taste)
100ml water
2 Tbsp Chopped Coriander
extra 1/2 Tsp Garam Masala
salt to taste
While Dough is Proofing we can make our Meat Filling............
Heat the Oil and fry the onions untill golden brown,stir in the mince meat and brown through then add,salt,ground spices,and water.
Bring to boil,and simmer gently for 15 minutes untill the meat is tender.
Remove pan lid and dry out any remaining fluids on a high heat.
then add chopped green chilli,chopped Coriander,and extra garam masala,now combine contents of pan.
(http://i156.photobucket.com/albums/t22/skatenchips/KeemaNaan009_zpseb5ef3b3.jpg)
Once dough round is rolled out add 2 or 3 heaped tbsps of meat mixture to centre of Naan and spread out.
(http://i156.photobucket.com/albums/t22/skatenchips/KeemaNaan010_zpsa23f283a.jpg)
Seal the edges together over the filling and brush Naan with Oil and sprinkle Nigella seeds over.
Cook as per Plain Naan Bread above..................
(http://i156.photobucket.com/albums/t22/skatenchips/KeemaNaan014_zpsb14d1324.jpg)
Serve straight away,or wrap in foil and fridge once cooled and eat the following day ( reheat in oven for 10 mins)
Freeze remaining Naan Dough wrapped in cling film.
(http://i156.photobucket.com/albums/t22/skatenchips/KeemaNaan017_zps087ccd43.jpg)
Lamb Mince Keema Naan Bread.
Enjoy
Gazza.......... :wave:
That looks very nice,I'm going to have to use minced steak though as none of my family like lamb,thank you for the recipe.
looks lovely - if only I was not too lazy to make dough !
That's the clearest Naan recipe I've seen, thankyou, looks well doable, I'll add garlic and coriander.
Deffo gonna make these......they look FAB!
Guessing I could use dried yeast in the normal manner and still get good results?
Mmm, they do look good :toothy10:
No reason why not jessands,ive just got used to using live yeast for all my baking.....7g dried = 15g live,I get 200g each week from the Tesco bakery counter @ 1p per bag so that another reason for using it.....cheap as chips.
meant to say jude enjoys veggies too so I make hers with brown cap mushrooms,just fry off the ground spices in the pan then add fine chopped mushrooms and once cooled I use those in the centre of the Naan afore closing it.
Gazza
I've been salivating over those breads...though we are not lamb eaters so I'm thinking of using the dough from your recipe and making my ownfilling.
I go wildmushroom hunting when ever I go to Finland and my favourite sort are these... http://www.first-nature.com/fungi/cantharellus-tubaeformis.php
They are almost meaty in texture and don't cook soft like like shop mushrooms..finely chopped and fried they look and have mouthfeel like a mincemeat but utterly delicious and distinctively tastomg variety with flavour that goes well with or without meat.
I've got portion out of freezer and I'm planning to mix it with bit of cooked rice, spice it up and use it as filling for the naans :icon_cheers: :toothy10: Even hubby who is bit 'funny' with mushrooms will happily eat them without realizing what it is..looks like meat..must be meat :drunken_smilie:
Do you gather/use wild mushrooms?
Yeah I really 'kneed' to have a play with fresh yeast, will get some next time in Tesco, How long will it keep for? I usually only play bread making on a Saturday :)
Your favourites from home are known as Chanterelles to me as when I worked at Heathrow for 20+ years we,d get 1000kg containers arrive from all over and begger me if a few didnt used to escape into the rest room .....ho hum !!!!! and id flash fry them with salted butter for the rest of the shift inside a fresh crusty bread sandwich,and like you said,they are very dense mushrooms and a few went a long way.
We live about 10 mins from Windsor Great Park and yud be amazed as to how many varieties the Queen has growing on her lands,us commoners enjoy a bit of autumn scrumping although Jude is always nervous about me serving up a deadly combo for brekky but so far (last 20 years) I aint killed us yet......... :tongue3:
Ive kept it 2 to 3 weeks and its still active once out of the fridge....for me the 1 addition that I always add is sugar,even if the recipe doesnt call for it....I add a desert spoon and stir it through and always leave it 20 mins at least to activate.....lovely foaming brew,sound like a witch.... :tongue3:....its enemy is salt as salt will kill your live yeast if bound together so add the salt to your flour and stir it well in so its distributed ....no fear of non rising then.....tween you and I when the recipe aske for 7g instant yeast Ill always use 20 g of live,extra live yeast will always fluff up your doughs when proofing......of course I only hand make breads so dodnt know what difference extra yeast makes in a machine,,,????
Thanks Gaz, Apparently our Tesco, altho they have a bakery dept, dont bake from scratch.. thus no fresh yeast for me this week. I will have be giving these beauties a go tomo tho using dried yeast and let you know how I get on. x
Here is my effort Gaz, I had forgot to tell you how I got on with them.
We had them alone, like a pasty, but mine were a bit dryish, would have been better had I mad a curry as well!! But next time if we have them as a pasty, I must remember to make them a little juicier or maybe a dipping sauce. They were really yummy tho :icon_cheers:
(http://i7.photobucket.com/albums/y257/jesssands1/2013-03-09144114_zpsfe4cf77d.jpg)
Yer,must be honest they do make a great dipping bread with a wet curry.
And well done for giving them a go,they look fantastic,much better than my burnt offerings..... :tongue3:
Gazza