Keema and Naan Bread

This dish is an absolute favourite in our house! I learnt how to make Mutton Keema in true Punjabi style from my mom in law. Keema is an Indian way of cooking Minced Meat. It is made up of Minced meat and  wonderful medley of aromatic spices like Cinnamon, Cloves, Black Peppercorns, Black Cardamom and Green Cardamom.

I make keema in a pressure cooker as it takes less time and cooks well. One trick I learnt from my mom in law is to add big pieces of Potato during the final cooking stage. The potatoes absorb all the flavour of the meat and the lovely spices and tastes absolutely delicious! You can add some shelled Green Peas to make Kemma Mutter!

Naan is the world famous Indian Bread! It is served in all restaurants in India and in all Indian restaurants across the globe. It is traditionally cooked in an oven known as Tandoor. You can make Naan at home using the conventional oven. I have used an inverted Pressure Cooker! Yes, an inverted pressure cooker. It sounds complicated but actually is a very easy method of cooking Naan. It also gives the smoky Tandoor flavour.

I made Keema and Naan for my Dad and Husband last night and they are still licking their fingers! Just serve some Onion and Raw Green Chillies with the Keema and Naan and watch people eat the tastiest meat dish ever!
Here is my recipe

Preparation Time: 15 Minutes
Cooking Time: 1 Hour
Serves: 3-4

Ingredients
For the Keema
500g Minced Meat
2 Tbsp Oil
1 inch stick of Cinnamon
2 Nos Black Cardamom
3 Nos Green Cardamom
7-8 Nos Black Peppercorns
4-5 Nos Cloves
1 Nos Bay Leaf
2 Large Onions Finely Chopped
6 Tbsp Ginger Garlic Paste
2 Tbsp Green Chilly Paste
4 Tsp Corriander Powder
1 Tsp Turmeric Powder
2 Tsp Red Chilly Powder
2 Tsp Black Pepper Powder
2 Tsp Punjabi Garam Masala Powder
2 Large Potatoes cut in halves
Salt to taste
Corriander leaves to garnish

For the Naan
500g Flour
1 Tbsp Fresh Yeast or 1/2 Tbsp Dry Yeast
1 Tsp Sugar
1/4 Cup Curds
1/4 Cup Oil
Salt to taste
Warm Water to knead the dough
Chopped Corriander Leaves
Chopped Green Chillies

Method
Activate yeast my dissolving it in 1/2 Cup warm water and sugar.
Mix Flour with salt. Rub in the oil and curds. Now add the yeast mixture.
Add enough warm water and knead very well to make a soft smooth dough.
Leave aside for 30-40 minutes
Heat oil in a pressure cooker and add the whole spices. Let them crackle and give out their wonderful aroma
Add the onions and saute till they turn golden brown.
Add the ginger garlic paste and the green chilly paste and cook well.
Now add the minced meat and keep cooking for 10-12 minutes. This constanty stirring is called "bhunana" in Hindi. The more you stir, the better the Keema turns out.
Now add all the dry Powdered Masalas like the corriander powder, red chilly powder etc..
Add 2 Cups water, potatoes and salt and pepper to taste.
Put the lid and weight of the pressure cooker and let it cook very well for 15-20 minutes.
If you don't have a pressure cooker then make it in a wok. Cover the wok and let it cook for 30-35 minutes.
Garnish with corriander leaves and serve hot!

Get goin with the Naan while the Keema is cooking.
Make small balls of the dough and flatten and stretch them as show in the picture.

You can put a topping of chopped corriander and green chillies like I have done or even use dried mint or garlic as a topping.

Keep a pressure cooker on the gas in an inverted position. If you don't have a pressure cooker then you can again use a wok or even bake the Naan Bread in an very hot oven.
Put some water on the flattened Naan and stick it on to the insides of the pressure cooker or wok.

Invert the vessel again and let the Naan cook for 3-4 minutes till it puffs up and becomes golden brown.

Brush with Butter and serve hot with Keema or any other curry of your choice!

Enjoy!