Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Breads (Naan, Puri, Chapatti, Paratha, etc) => Topic started by: Cory Ander on April 09, 2010, 04:54 AM
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From: dipuraja1
To make first you need a ball of nan dough,small ball of marinated mince,get nan dough in your hand,then place mince in the centre,cover with the dough then roll it out like a (chappatti)then to cook you keema nan,pre-heat your oven at high temp for about 15-20,place your keema nan on a bakeing tray and cook each side for about 3mins each.
Dipuraja's Naan Douch recipes here: http://www.curry-recipes.co.uk/curry/index.php?topic=4355.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4355.0)
Dipuraja's keema (sheek kebab) recipe here: http://www.curry-recipes.co.uk/curry/index.php?topic=4452.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4452.0)
How to make keema nan (http://www.youtube.com/watch?v=rUisXzanwVM#)
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This has answered the technique part of the Keema Naan for me, good show that man. :)
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Axe,
Doesn't he make it look so simple?
I'd be happy giving this one a go but I would leave it in the oven a little longer. That's my only gripe with his nanns, he doesn't cook them long enough for me. Maybe he does it this way for the demo purpose, although, he did taste the meat and said that it was cooked?
Ray
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I'm having a Dipuraja weekend so I'll give these a go too. I'm not convinced the lamb could be cooked in 6 mins inside dough but I'll find out.
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Chris,
I'm having a Dipuraja weekend so I'll give these a go too. I'm not convinced the lamb could be cooked in 6 mins inside dough but I'll find out.
Don't find out the hard way and give yourself food poisoning mate :(
I know that you will want to do the recipe to spec, but I would dry fry the keema for a couple of minutes first, just to ensure that it cooks through when you bake them off.
Ray
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Hi
The keema is usually pre cooked, or so it looks at my local, that's why its crumbly and not paste. He does it his way others do it theres, maybe the Naan Bakery is more traditional ? or maybe the marination draws out some moisture, I'll have to ask them.
Regards
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I look forward to your results Chris. I am hoping to give this a proper go but will use my Keema recipe.
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Hi Axe
You should use his keema recipe it tastes really authentic. The Naans didn't turn out great but the keema filling was excellent. I also used some of the lamb to make some sheek kebabs in the oven which also tasted very nice. I think in future I'd prefer them BBQ'd though. They were a bit too moist after cooking them wrapped in tin foil. also, 10 mins was no where near enough. I had to give them 25, they were still raw after 10.
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Chris,
As I already know how my keema tastes I will take your advice and try his for comparison.
It was an interesting idea to cook the Seekh in foil but I would not have tried it. I either press the mince onto skewers and hang them over a narrow roasting tin then put them in a very hot oven or, cook them like a sausage under the grill. Both produce excellent results.
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It was much easier doing them in the oven and as a I was cooking CTM, pilau rice, poppadums, bhajis and keema naans as well the sheek kebabs it was nice to be able to just bung them in and forget about them. The results were very slimy although they tasted great.
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What! you mean you don't have two or three other chefs cooking in your kitchen? :P
Sorry Chris, it wasn't meant to be a criticism. I just thought it was strange that he mentions using his tandoor but we should wrap them in foil and put in the oven.
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The keema is usually pre cooked, or so it looks at my local, that's why its crumbly and not paste.
the mystery gets deeper for me. looking fwd to what commis finds out.
i'm going to have to give Dipuraja's recipe ago. i know that it's a tad harder than what it looks in the video. i'm amazed that he manages to prevent the keema showing through.
before seeing this my conclusion had been that some pre cooking was needed.
also in the video it looks as if the keema has separated ie not a continuous sheet of keema which is what i know as keema naan.
a real good leg up the ladder though.
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If you look carefully, you can see some of his keema showing through. Might be due to his haste to get the video done as has been mentioned before.
I fully agree with your statements about the mince being separated, as I am used to the keema being a continuous sheet of meet through the bread. I am still convinced that the meat is reduced to a paste and not left as a coarse mince.
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I am still convinced that the meat is reduced to a paste and not left as a coarse mince.
without doubt for me too.
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Jerry and Axe - How do you guys cook your Naans? I've tried using a hot oven (circa 280 C) on both a pizza stone and a pizza tray, neither produced good results.
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Chris I am but a beginner at cooking naan and so far have not produced any resounding successes. I tried the no yeast dough as I didn't have time to do a yeast version.
I have an older style combination cooker at home. Fan assisted oven below which has always done good pizza so it should do for the naan. But to recreate the naan as closely as a tandoor oven, I am going to try using the top combi grill oven. Turn the grill full up with the door closed to pre-heat the oven and get everything nice and toasty, then pop the dough in with the grill still on.
I'll let you know how I get on.
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Chris,
i cook them on a heavy cast iron large frying pan (creuset) on medium heat on my 3.0kw hob, about 2mins a side.
the thing i've found (actually from pizza) is that to get softness the dough must be quite wet initially and then dries out during kneading. for SR dough u don't need knead though - this makes the dough very sticky and u have to get it just right and use the "Pat a Cake" to finish stretching them after intially rolling out. it's not easy to do but with practise it does work.
i pro rata from a basic recipe as follows: flour 455g, no salt, milk 100g, water 200g
i add dry garlic granules and yogurt (no that i've got frozen).
for posh naan i go the whole hog and make yeast naan from the KD1 book.
i can take some pics if needed on my next go.
i've based on UB's post http://www.curry-recipes.co.uk/curry/index.php/topic,2547.0.html
(http://www.curry-recipes.co.uk/curry/index.php/topic,2547.0.html) and one by Davy http://www.curry-recipes.co.uk/curry/index.php/topic,2637.0.html
(http://www.curry-recipes.co.uk/curry/index.php/topic,2637.0.html)
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for posh naan i go the whole hog and make yeast naan from the KD1 book.
Jerry, I don't suppose you could list that recipe in the Ultimate Naan topic could you? I've been scouring the net looking for recipes and found literally hundreds of variations. I'm becoming Naan Recipe Blind!!!
On conclusion to my test in the aforementioned topic, Dipurajah's whilst producing a fine bread is not, representative of a Naan.