Topic: Anyone make Keema Naan

[Razor]

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

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

[Cory Ander]

See this video:  http://www.curry-recipes.co.uk/curry/index.php?PHPSESSID=5a3a1d448dae878b1bffee1c0d341726&topic=4300.0

[JerryM]

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.

[Malc.]

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.

[Secret Santa]

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.

[commis]

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

[JerryM]

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).

[Domi]

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!

[commis]

Hi
Domi, aftert what others have said. Do you have your own teeth?

[Razor]

Hi
Domi, aftert what others have said. Do you have your own teeth?