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Keema Naan is a hearty Indian minced meat curry with warming spices and bold flavors. This high protein dish is freezer-friendly, great for meal prep, and perfect for family weeknight dinners.
In a large bowl, combine warm water, active dry yeast, and sugar. Let sit for 5 minutes until frothy.
Add flour, salt (0.5 tsp from seasoning), and yogurt to the bowl, mixing until a soft dough forms. Knead for 8–10 minutes until smooth. Cover and rest in a warm place for 1 hour.
Meanwhile, heat 1 tbsp butter in a skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent, then add minced garlic and cook 1 minute.
Add ground lamb to the skillet and cook, stirring and breaking it apart, for 6–7 minutes until browned. Mix in cumin, coriander, garam masala, red chili powder, black pepper, and 1 tsp salt. Cook for another 3 minutes to combine flavors, then stir in chopped cilantro. Remove from heat and cool to room temperature.
Divide the rested dough and cooled keema filling into 6 equal portions. Flatten each dough ball, spoon the keema filling in the center, and seal the edges tightly. Roll gently into an oval shape about 1/3 inch thick.
Heat a cast iron pan or tawa over medium-high heat. Brush the top of each naan with water, then place wet-side down onto the hot pan. Cover and cook for 1–2 minutes until bubbles appear.
Flip the naan, brush with melted butter, and cook the other side for another 1–2 minutes until golden brown and cooked through. Repeat with remaining naan. Serve hot.
