Keema Naan

Having created a decent vegan version of peshwari naan last week I made a flippant remark at the end of the post that keema was next. Ironically I seem to have had as much interest in the latter as in the former.

I've only had keema naan once that I remember, which was about 15 years ago. I personally remember it as having tandoori meat inside (i.e. bright red), but all recipes I've found online seem to just use mince with ginger, cumin and garam masala. Thus for this attempt I did similar, using soya mince instead of lamb.

The results were pretty good. I'd make it again and would be happy to be served it in a restuarant, but can't vouch for its accuracy to the original.

The recipe uses the same dough and method as the peshwari. Update: Use 5ml agave (not 10ml) and 1 tbsp fresh chopped coriander in the dough for a better balance of flavour/sweetness.

Filling Ingredients

• 100g Soya Mince
• 1 Small Onion
• 2 tsp Garam Masala
• 1/4 tsp Ground Cumin
• 1/4 tsp Ground Ginger

To ensure the naan don't split/burst when rolling the mixture needs to be dry and individal pieces not too large. I used Realeat frozen soya mince, which I reconstituted with boiling water, allowed to cool, drained then chopped throughly. Ideally I'd have tried Redwoods' soya mince, which is slightly finer and doesn't need reconstituting. Alas there was none in the fridge.

Finely dice the onion and fry in a little oil with the soya mince for 5 minutes, or until softened. Add the spices and continue to cook for 2 more minutes, ensuring that it does not burn. Allow the mixture to cool whilst you roll out the naan, then spoon the mixture on to them, fold over and re-roll in the same way as the peshwari recipe. Try to get them as thin as possible without bursting or the contents coming through the dough. You may find whilst rolling that you get air pockets forming, if so just pierce with the end of a knife. Cook and eat.