Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters and Side Dishes Chat => Topic started by: JerryM on June 06, 2009, 08:31 AM
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i love keema naan and madras curry sauce as a starter.
i made curry dev's sheek kebab as a kebab recently and thought it a good starting point for keema naan. also CA has recipe for kebab and instructions on how to make a "filled" naan.
links
curry dev http://www.curry-recipes.co.uk/curry/index.php?topic=3415.0;topicseen
(http://www.curry-recipes.co.uk/curry/index.php?topic=3415.0;topicseen)
CA http://www.curry-recipes.co.uk/curry/index.php?topic=1525.0
(http://www.curry-recipes.co.uk/curry/index.php?topic=1525.0)
i used curry dev's recipe as the starting point adding in some bits from CA's and making up the rest based on the taste i know.
the finished naans were just ok - a goodway short of what u get from a BIR causing me to think i'm on the wrong recipe track.
hence the post - the question being does anyone make keema naans on a regular basis. i had a look in my KD1 book but felt that recipe no closer to the real McCoy.
have added a few pics for info.
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i used curry dev's recipe as the starting point adding in some bits from CA's and making up the rest based on the taste i know
What "bits" did you add Jerry?
the finished naans were just ok - a goodway short of what u get from a BIR causing me to think i'm on the wrong recipe track
In what way were they "short" Jerry? Do you mean the flavour of the keema?
Looking at your pics I'd make the following observations:
1) It looks like you haven't flattened the keema into a flat disc and cooked it beforehand?
2) It looks like you've way overfilled the naan with keema filling
3) It looks like you've used way too much flour on shaping the naan
4) The dough of the naan also looks far too stiff
5) It looks like you've undercooked the naan (but the finished naan doesn't otherwise look too bad)
6) It looks like you haven't brushed the naans with ghee after cooking?
Perhaps if you can elaborate on what you think is deficient, I can maybe help you further?
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thanks CA - i would appreciate your help. the "short" referred only to the flavour of the keema.
i'm after that red succulent meat. it seems pretty consistent in most BIR's. difficult to describe the taste would say predominantly tandoori with a hint of spice.
i took currydev's recipe except the cloves. ingredients: meat, onion, ginger, besan, garlic, lemon juice, cardamom, chilli, cinnamon, ground coriander, nutmeg, salt.
to this i added from your recipe: mint, tandoori massala, red colour, sugar. i left out the curry powder and garam. i used deggi instead of chilli as i wanted colour without heat.
to this mixture i added tom puree and oil as a guess to go further in the right direction.
i cooked the keema mixture in a lidded pan on v.low heat for 40mins. i also blended the mixture to a fine paste before cooking.
your observations on the naan bread are good.
the filling part i had difficulty with. initially i tried poking my thumb into the dough ball. the surface of the naan seemed to go too thin when rolling out though as the keema started to show through the surface. i then tried making a well in the dough ball (as per the pic) for the keema and then wrapping the edges/sides over the keema. both methods seemed about the same in that i could not stop the keema starting to appear on the surface.
in terms of the flavour going fwd. i would leave out the ginger & gram flour. reduce the cinnamon or even leave it out. i think turmeric might be missing but the yellow colour is troubling me given the red colour of the finished dish. i might also think incease the tom puree or as passata to help as the filling around the meat in addition to the existing onion.
all in all i'm stuck on the best way fwd.
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I'm keen on keema naan, too, and have been meaning to try making the filling for ages. Like you, I would have thought it was something along the lines of a kebab, flattened out and stuffed into a naan.
I'm sure you're correct to view it as a two stage project: (1) get the taste of the filling optimised and (2) work out how to stuff it into a naan like the BIRs do. That second stage can't be very difficult. I would expect (1) to be the main thing.
I might buy a take-away keema naan and tip out the filling at home, to take a closer look.
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I might buy a take-away keema naan and tip out the filling at home, to take a closer look.
I will do same. Your post made me realise that i've not tasted the keema on it's own when my taste buds are clean (so to speak) and best able to judge the ingredients.
It's defo a 2 stage - and for me stage 1 is the crucial bit ie the keema filling.
on the filling i think my filling was too thick and that's probably why it did not roll out well inside the dough.
the ones i made tasted very good and were all eaten very quickly. they just didn't have that BIR keema taste.
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I must admit I've never looked really closely at what I'm eating, with the BIR keema naans but, from memory, the filling is quite 'set' a bit like slices of kebab off the large Turkish style rotating things. Perhaps it doesn't taste much different, either. First question...is the filling lamb based? I expect so. The filling seems to sort of set and it separates from the bread, when you try to pull off a bit to eat.
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First question...is the filling lamb based? I expect so.
i am pretty sure the best tasting are made of lamb. i'm not that convinced that lamb's used universally across BIR's. i must admit i'd be hard pressed most of the time to identify what the meat is. i used beef.
i think the taste can only be down to spicing as i can't see there being much in the way of other ingredients (for me just onion and possibly a bit of tomato and garlic to add infill to the coarser texture of the meat).
i'm pretty convinced tandoori masala is a key spice. after that i'm stuck. i don't feel for example it contains curry powder or garam. red colouring is clearly used albeit not essential for home cooking.
the only other thing i'm pretty convinced on is that there is no ginger in it.
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hi Jerry.
You are right in what you say its the same as in sheek kababs but instead of just using the minced lamp you must put the mixture in the blender and blend it to a more thinner type mix and spread Finley inside and then roll it back to a tear shape it looks as if your naan has not cooked long enough as i would have expected to see more blistering on the top of the naan. Another tip would be when the naan looks cooked then micro wave for 1min to make sure the keema is ok and nice and hot it cooks better in the tandoor but we have not got one yet >:(and of coarse a little ghee for show.
Andy
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Chilli head,
i'm ok on the taste of the naan bread itself - it's the taste of the keema mixture that's weigh off at the mo.
do u have a recipe at all?
would you explain a little more on the filling procedure - i did struggle on it. i made a little hole in the dough ball, pushed in the keema, squashed the hole closed, turned it over and rolled out as normal. i don't get what u mean by spread finely inside.
many thanks
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hi,
What i tended to do is roll the doh out realy thin then spread a the kema mix and then fold the doh back over it and roll back to a tear shape.sorry i dont no any other way to do it mine is the greek way lol.Its like the garlic naan you chop the garlic very finley add it to a little ghee mix and then paint the naan after cooking.
ANDY
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Chilli head,
many thanks - the sandwich approach sounds the easiest approach. i am pretty much sure i've only ever had round keema naan. this would sit well with your method.
i'd also say they tend to be thicker around the circumference than the basic naan which also lends it to the same approach.
best wishes.
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Hi Jerry,
Once you are satisfied with the taste of the keema, I think you have 3 options for filling the naan:
1) Using your thumb, make a hole in a ball of naan dough and push the raw keema filling into the hole. Then close up the hole. Make sure you don't use too much filling or it will squirt out when you shape the naan! The risk is that the keema won't fully cook when you bake the naan (far less likely to be a problem with the inferno of a BIR tandoor - at 500C or so!). I'd guess this would be the technique most likely used by most BIRs for stuffing naans.
2) Simply spread a thin layer of the raw keema mixture over the top of the naan prior to cooking. I reckon it might simply fall off though! And you may still have problems cooking the keema thoroughly.
3) Press the raw keema mix into a thin pancake (not too large in diameter) and fry it in oil until cooked and set. Then roll the naan, oversized, place the cooked keema pancake in the middle of the naan (or towards the "thick end" of the naan), fold the sides of the dough over so that they cover the keema and overlap in the middle, then shape the naan again. I think this is the easiest way to stuff the naan and to ensure that the keema is cooked properly.
I add egg to my keema to bind it. It then cooks into a fairly rigid pancake as George describes.
I think BIRs are most likely to use minced lamb/mutton.
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It seems to me that the keema naan filling is:
- sweet
- savoury
- red (e.g. food colour from the tandoori masala)
- bound (as with egg/flour)
- fine (as in blended)
- doesn't actually taste of minced meat!
I would say the "bare bones" of a keema filling are:
- minced lamb
- tandoori masala/paste
- egg
- sugar
- all blended
Plus maybe garlic, some additional spicing, fresh coriander, lemon juice, etc.
I think that BIRs are likely to use a keema mix that they already have available for kebabs, etc.
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CA,
many thanks - all very much appreciated.
i am pretty sure the keema is pre cooked before going into the bread and will follow your suggestions along this route.
i like your bare bones filling and will give it a go and report back (focusing just on the keema part).
your statement "doesn't actually taste of minced meat" sums it up for me - quite a bit to go at for what on the face of it seems a simple dish.
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Hi JerryM
Might be worth trying a TOUCH of fennel and/or cinnamon in the keema, just a thought.
Regards
CoR
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Hi Jerry,
I've been busy making keema naans and I think option 1) (plus CH's suggestion to microwave them for a minute afterwards) is the way to go to fill the naans.
I've been trying option 3) too, but it's a bit of a disaster! I'll post more, plus photos, methods, etc, tomorrow.....
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CoR,
i am convinced cinnamon is in the keema mix - i've just been using too much. a hint is all u need so the TOUCH as u say sits well with me.
the fennel i swear by - using it in the adapted CR02 base which is pretty much my std now. i'm not sure on using it in the keema - not going to discount it though.
your post got me thinking about the fennel which for no reason got me onto onion paste - i'm very tempted to use a little as a starting point for assembling CA's bare bones suggested ingredients.
CA,
interesting on option 1 - i must admit i felt more comfortably with this in terms of BIR likely practise. it was just the keema showing through in the rolled out naan that was questioning it. perhaps the mixture just need's to be runnier as opposed to a thickish paste.
armed with the posted info i intend to try a few takes on the keema mix this w/e
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Hi Jerry,
Here are the naans I made using option 1 mentioned in one of my previous posts:
I cooked them on a hot tava (30 seconds), then on a pizza stone, in a very hot oven/grill (260C), for about 2 minutes, until browing on top, then in a microwave (for 1 minute on high) to ensure the keema meat was cooked thoroughly.
I will post the recipes and detailed procedures in a new recipe thread.
CAUTION: Liquid from the keema leaked onto the pizza stone and cracked it! BEWARE! :P
From top left:
- keema meat
- ball of dough (approx. 60mm diameter) with a ball of keema (approx. 25mm diameter)
- keema meat pushed into a "well" in the dough
- dough shaped into a ball again (keema meat inside)
- ball flattened into a disc with palm of hand
- disc shaped into a naan
- cooking on a hot tava (30 secs)
- cooking in a hot oven/grill (approx. 2 minutes, until bubbly and browned)
- finished naan brushed with butter ghee
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And here is my disastrous attempt at option 3! :P
In this case I flattened the keema into a thin disc and fried it in oil before attempting to fold it into the inside of a naan. As you can see, it really didn't work too well! :o ::) :P
Two observations here really:
- it's difficult to shape the naan with the precooked (and fairly rigid) keema inside it
- the dough just didn't want to rise subsequently
All in all a bit of a disaster I feel! :P ;D
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CA,
u're a real star. many many thanks for some real hard work on your part.
this i'm has sorted it "keema naan" for me - i will look up the new post.
the finished option 1 naan looks top notch BIR for sure.
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CA the option one method looks spot on, very nice. But why are they so greasy? I guess you brush with ghee or something...never used to have greasy naans..ahh well.
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CA the option one method looks spot on, very nice. But why are they so greasy? I guess you brush with ghee or something...never used to have greasy naans..ahh well.
Yes, brushed with ghee....optional, I like them that way (good point though, BIR naans usually aren't so obviously greasy - maybe cos the ghee has soaked in?)
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i convinced myself to get a TA Keema Naan this week - i normally only go for them in restaurant as they don't seem to ever taste as good as a TA.
the meat is lamb for defo and no other meat will do.
the ingredients based on the taste must very simple and very much along the lines of CA's earlier post.
i'm thinking for a 1st go: lamb, garlic, tom puree, tandoori masala and (i think) slightest hint mint sauce
will post results.
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i normally only go for them in restaurant as they don't seem to ever taste as good as a TA.
Did you mean to say: "from a TA"? (which completely alters the meaning!)
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the meat is lamb for defo and no other meat will do
I agree that BIRs will mostly use lamb mince but I disagree that "no other meat will do". Beef makes a suitable substitute (though generally more expensive) and I think you'd be hard pushed to tell them apart as keema meat. I'm sure minced chicken would also work well.
i'm thinking for a 1st go: lamb, garlic, tom puree, tandoori masala and (i think) slightest hint mint sauce
I'm not sure why you'd add tomato puree Jerry?
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I used this mixture which looked, worked and tasted just fine (see previous photos):
1.0 Ingredients:
- 400g minced lamb (or beef if you prefer)
- 3 tsp tandoori masala (http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0)
- 1 tsp of fresh garlic (minced)
- handfull of fresh, finely chopped coriander
- 1 tbsp lemon juice (fresh or bottled)
- 1 egg (for binding)
- 3 tbsp sugar (white granulated is fine)
- 1 tsp mint jelly (or sauce)
- 1 tsp dry fenugreek leaves
2.0 Method:
- lightly beat egg
- mix all ingredients and work into a course dough (by hand)
PS: this is enough keema mix to make about 16 BIG naans. I freeze any leftover for future use.
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George,
yes, sorry english was never strong. i really like keema naan in a restaurant - it seems so much fresher. the keema naans from every TA i've tried don't have the same freshness for whatever reason so i tend to stick to garlic naan from TA's.
CA,
on the lamb. when i tasted the TA naan the taste was instantly recognisable as lamb and of the taste that i associate with BIR. i've made keema with beef before and now see the error of my ways. of course others may wish to use other meat. for me the taste i know and really like is the lamb version - for me nothing else will do. ps i don't like lamb in a curry though.
many thanks for the recipe - it looks spot on for me. i will go with it hopefully tomorrow and report back.
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I agree that BIRs will mostly use lamb mince but I disagree that "no other meat will do". Beef makes a suitable substitute (though generally more expensive) and I think you'd be hard pushed to tell them apart as keema meat. I'm sure minced chicken would also work well.
OOOOH no,no,no,no,no!
Like Jerry said, it's lamb, always was lamb, and for a proper keema naan always will be lamb. The taste is very distinctively lamb.
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My point is that it is clearly incorrect to say "no other meat will do" when it clearly will (even though BIRs will typically uses lamb or mutton)! :-\
"Keema" simply means "minced meat". I can see no reason why other meat can't be used (in principle).
It is quite different than saying "most BIRs use lamb or mutton in their keema naans and I don't like any other meat in them"
It's a bit like saying "no rice other than basmati will do", which would also clearly be incorrect!
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Secret Santa, CA,
certainly for "keema" u can use any meat. when i made currydev's sheek kebab http://www.curry-recipes.co.uk/curry/index.php?topic=3415.0;topicseen
(http://www.curry-recipes.co.uk/curry/index.php?topic=3415.0;topicseen) i used beef and served in pitta. the meal was very good. i intend at some point try CA's recipe also http://www.curry-recipes.co.uk/curry/index.php?topic=1525.0
(http://www.curry-recipes.co.uk/curry/index.php?topic=1525.0)
it was this experience that got me thinking of "keema naan". on my only go at making so far i used beef. it was only after having a TA naan that i realised my folly - my aim being to recreate at home something very close to a BIR keema naan. for this my taste buds are crying out lamb which was a suprise as normally in fact 100% i would never have a curry made with lamb.
hoping to give the recipe ago today.
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had real good tasting session yesterday afternoon.
for context this was a stage 1 for me - get the "ball park" keema taste.
i used CA's recipe but made "2 portion" batches instead of the 16 portion full batch ie i used 50g lamb as opposed to 400g for ea batch.
i also fried the mixture being the quickest method of getting it cooked for tasting (5 mins on low followed by 2 mins on med/high).
1st off i made CA's as spec (except egg, methi). the taste is incredibly close and exceedingly good.
i'd set up to do a few batches so felt nothing lost by trying out a few ideas. i made 4 off batches in total.
Results (no particular order):
1) red colour - i felt i needed to add to put me in BIR land. i'd leave out once the recipe is fixed
2) it was better with turmeric & paprika (i used 2 ml which equates 1 tbsp in full recipe which seems a lot, i'd probably reduce to say 1 tsp)
3) the fresh coriander was very good and tolerant (did not need to be picky on the amount)
4) the same applied for the mint. i'd expected that it would need to be precise but there was good tolerance to it (i very much liked it's presence)
5) i tried onion paste but would say it was no better and would leave out
6) i tried tom puree and would say it improved the texture but this might be what the egg will do when making the keema for use in naan. there was no taste benefit. so on hold
7) i added in the methi on the last 2 goes and was surprised that it seems to sit well with the lamb. i normally find the taste stands out and pushes a dish out of balance. i'd have to say keep it in (amazing).
8 ) the lamb is a must. it may be of interest (not to all) but i used cheep frozen mince from asda. whilst a better cut would be better - for everyday naan it does fine. i particularly liked how i did not need to blend it as it cooked automatically into a very fine paste.
9) i use curry gravy oil to fry and think i would retain going fwd
CA's recipe is well good (BIR match) and i'm ready for stage 2 ie make the keema naan. i feel i would part cook the keema (something like 5 mins on low) before naan filling so that all the flavour's are cooked through. i'd add some turmeric and paprika as it seems to round off the spice and provide a tad more depth.
well pleased.
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It is quite different than saying "most BIRs use lamb or mutton in their keema naans and I don't like any other meat in them"
I'm a bit out of touch with BIRs to be honest. I find the curries so far from what I want that my visits get rarer and rarer. But, are you trying to tell me that BIRs are now making keema naan with beef, duck, pork? There's no disputing you COULD make a keema naan with anything you want but a restaurant keema naan was, in my experience, always, always, lamb!
It's a bit like saying "no rice other than basmati will do", which would also clearly be incorrect!
It would?! So basmati rice is not the only rice that SHOULD be used in BIRs? I'm clearly losing the plot if that's the case.
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I don't know about you "losing the plot", SS, but you do seem to be misunderstanding what I said.
To clarify, I said that meat, other than lamb (e.g. beef), CAN be used to make a keema naan, whereas Jerry clearly stated that "no other meat will do". Other meat WILL do, in my opinion, and many people might find it preferable to lamb.
What I do not dispute is that most BIRs appear to use lamb in their keema naans.
Similarly, basmati rice is not the ONLY rice that "will do".
Whether ALL BIRs use lamb in their keema naans, and ALL BIRs use basmati rice (there are several reports here to the contrary), I really couldn't say.
Maybe Jerry meant to say that only lamb (in a keema naan) will do for him (which is presumably what you are also saying).
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Maybe Jerry meant to say that only lamb (in a keema naan) will do for him (which is presumably what you are also saying).
apologies, this was what i was trying to say.
for me only lamb in keema naan (as per every BIR i've been to).
recipe did taste v.good and very much looking fwd to putting it together in the naan bread. this i forsee pitfalls and certainly no plain sailing but at the same time well within our collective grasp.
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i used CA's recipe but made "2 portion" batches instead of the 16 portion full batch ie i used 50g lamb as opposed to 400g for ea batch.
Yes, since I don't cook it beforehand, I make a big batch and freeze the remainder for subsequent use (including for meatballs, kebabs and even spaghetti bolognese...well a spicy version anyway!) :P
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I had a try at these tonight, first time making naan or even keema naan. I use CA's dough recipe but halved it and added 1/2tsp of black cumin. Primarily because IG mentioned they do the same to their naan.
For the keema I used what I had left from my Shami recipe I tried. http://www.curry-recipes.co.uk/curry/index.php?topic=4468.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4468.0)
I rolled out the dough but think I went too thin. the keema was placed in the centre and I bought the outside of the dough to the centre. I then rolled it out to what I thought would be correct.
The result was slightly disappointing as I think I had rolled the dough to thin and it might have been too wet. It did bubble a little but the overall finish was flat. The taste however, wow, I was very pleased with. Next time I will use a larger dough ball and roll it thicker, as I will do also with the layer of Keema.
I had considered before reading this topic that the keema filling was more akin to the Shami kebab as opposed to the Sheek. There is a difference in the two, whether it is cooking process of actual recipe I couldn't say, but the cooked and then ground traditional style of the Shami, certainly works well.
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Axe,
i'd not picked up on the relevance of the shami recipe. i've not progressed keema naan as much as i'd like down to main dish priority but also i still felt slightly short on the taste i was after.
i'll have to try the shami recipe. ps on the naan i add bought dried garlic granules - works a treat.
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Jerry,
The method I used for the shami first time differed to the one I posted in that I could the mince with the onion and spices. It was added after the whole spices, the gram flour added as the meat browned.
The recipe I followed was keen to mention that it must be cooked until quite dry, so don't use too much oil. After that, let the mixture cool and blend it in a mixer. That gives you a paste.
I must have got it wrong at some stage as the formed shami simply didn't cook well, in a frying pan or under a grill. Conclusion, it contained far too much moisture. But every cloud has a silver lining, using in the naan.
I was spurred on by this video http://www.curry-recipes.co.uk/curry/index.php?topic=4300.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4300.0)
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Axe,
many thanks i'll try out and report back.
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Jerry,
I made another batch yesterday, without blending, mainly out of curiosity. I used two heaped tablespoons of gram flour as opposed to four. As it was not my intention to blend it to a paste, I continually squashed the mince in the pan whilst cooking.
The gram flour does impart a taste to the dish but must be cooked through otherwise it can leave the taste a little pasty. I wonder whether gram flour is the right way forward.
I have used Gram Flour, based on a Pakistani YouTube video that said it could be used in place of mashed chick peas (is that what they call Chana Dal?)
Anyway, the finish mince is delicious, I made three naan's with it. Whilst I have to improve my dough making technique, both the wife and two children devoured the lot.
Making Keems Naan is not easy either and I have yet to work this out. Next time I will roll two circles of dough, flatten the mince out leaving an inch at the edges, wet the edges with water and place the second rolled out circle on top, pressing the side together. Does this seem like a good idea?
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Axe,
I would follow the 'Stuffed Paratha' technique.
Roll out the dough
place a good layer of Keema over the the surface of the dough
Then, roll the dough up like a tight 'swiss roll'
Then, coil the dough up, like a snails shell, or spiral :P
then, re-roll the dough out to your required size
All the keema should get well mixed into the dough using this method, I hope ;)
Ray
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See this video: http://www.curry-recipes.co.uk/curry/index.php?PHPSESSID=5a3a1d448dae878b1bffee1c0d341726&topic=4300.0 (http://www.curry-recipes.co.uk/curry/index.php?PHPSESSID=5a3a1d448dae878b1bffee1c0d341726&topic=4300.0)
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Axe,
so far i've had best results following CA's method ie using u're thumb to make a hole and putting the filling it and then closing it over with the surrounding dough, press flat and then roll.
i do think the filling has got to be quite soft (not too dry either) as otherwise it don't spread out easily and then appears too visible in the rolled dough sheet.
there's still much to learn on this one - going to have to get my rolling pin out and some lamb bought.
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CA, that's the video that I mentioned earlier, its very impressive, This is what Ray is describing?
Going on texture of the Keema found in the Naan's i've had, I would say that it has been ground in a processor. It certainly doesn't resemble mince. Next time I try my recipe anyway, I will try using the Chana Dal instead of the flour.
One of the tips on VahRehVah (Shami Kebab Recipe) is to use chunks of lamb. Being careful not to over blend, you should end up with a mixture with a fibrous texture.
In terms of making sure it's dry, I refer to CA's comment on breaking his Pizza stone due to the oil's from the Keema leaking out. Keeping in mind of course, my recipe was meant to be for Shami.
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Next time I will roll two circles of dough, flatten the mince out leaving an inch at the edges, wet the edges with water and place the second rolled out circle on top, pressing the side together. Does this seem like a good idea?
Great minds think alike eh Axe!
Although I haven't tried it yet this is exactly how I intend to try making keema naans. The traditional way of making a round ball of dough and then using the thumb to make a hole to place the filling in, and then sealing it and rolling, seems fraught with difficulty. It's a skill and one I'm in no hurry to master if there's an easier way.
Let us know how it turns out because I think it's a great idea.
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Hi
Well jerrym if I'd had more time, would of taken you too the naan bakery. Keema made with ball and hole technique.
Regards
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commis,
will hold u too it for next time we trip south to Stoke.
ps i did notice a shop towards the top of the hill on RHS which were advertising fresh naan - it produced a smile and i was real tempted to buy (only the boss march me straight past).
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There's a shop on Bradford Rd in Huddersfield (corner shop type) that sells home-made keema naans and samosas...never tasted better and I know I can't replicate them - no chance of getting a recipe though, the old girl won't even give it to her daughter-in-law until after she's dead!- the MIL, that is lol I'd give me eye teeth for that recipe...bloomin' gawjus!
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Hi
Domi, aftert what others have said. Do you have your own teeth?
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Hi
Domi, aftert what others have said. Do you have your own teeth?
:o :o :o :o :o
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Hi
Domi, madam. It's that mother thing. Lord help if my sons wife was a better cook than me. That's why I P'off every girlfriend mother I've ever known.
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Hi
Domi, aftert what others have said. Do you have your own teeth?
Nope, I can't bite ya but I can give ya a nasty suck :o pmsl ;D Actually I have lovely teeth, but you're lucky I've got me muzzle on tonight :P
Hi
Domi, madam. It's that mother thing. Lord help if my sons wife was a better cook than me. That's why I P'off every girlfriend mother I've ever known.
Damn! If only I were single and you had lower standards, commis! :-\ My husband can't cook for toffee :( but if you can make keema nans like that old bird, you can finger my dough anytime, luv ;) ;D LOL!