How to make qeema naan

 HOW TO MAKE QEEMA NAAN 

Qeema Naan is a tasty and pleasant dish that combines two culinary elements: "Qeema," which refers to spiced minced meat, and "Naan," a form of flatbread. While the actual origins of Qeema Naan are unknown, it has a long history connected with Indian subcontinent culinary traditions.

Cooking minced beef with spices has been practised for centuries in the Indian subcontinent, where the Mughal Empire had a huge influence on regional cuisine.The Mughals, who controlled India from the early sixteenth to the mid-nineteenth centuries, brought with them a love of sophisticated flavours and techniques. Qeema Naan is thought to have emerged during this time as a mix of Central Asian and Indian culinary traditions.

Qeema Naan is thought to have evolved as a method to mix the flavours of spicy minced beef with the ease of a flatbread. This dish provided a robust and tasty choice that could stand alone as a supper. Stuffing meat into bread is a culinary method prevalent in many cultures, and Qeema Naan is a great example of this notion.

Qeema Naan became a popular and adored dish across the Indian subcontinent as culinary traditions evolved and regional influences merged. It is consumed in a variety of ways, using various types of minced meat and a wide range of spices.

Naan is a centuries-old bread that has been a staple in the Indian subcontinent. Its roots can be traced back to the region's Persian influence, where it was customarily prepared in tandoors (clay ovens). Naan evolved over time to accommodate varied tastes and ingredients.Depending on the cuisine of the region. Qeema Naan is a beloved and fulfilling dish that is frequently served in homes, restaurants, and street food carts, showcasing the unique flavours and cultural traditions of the region.

Ingredients:

250g minced meat (chicken, beef, or lamb)

2 cups regular flour

1 teaspoon of salt

1 teaspoon of sugar

a half teaspoon baking powder

a half teaspoon baking soda

2 tbsp Greek yoghurt

2 tbsp. oil (or ghee)

1 tsp. garlic paste

1 tsp. ginger paste

1 teaspoon cayenne pepper

1 tablespoon turmeric powder

a half teaspoon cumin powder

1 tablespoon coriander powder

Season with salt to taste

coriander leaves, chopped

Green chilies, chopped

Brushing with ghee or butter

Instructions:

Combine the flour, salt, sugar, baking powder, and baking soda in a mixing dish. Mix in the yoghurt and oil/ghee. Knead the mixture into a soft dough, adding water as needed. Cover with a moist cloth and let aside for 2 hours.

Heat oil/ghee in a separate pan and sauté garlic and ginger paste until aromatic. Cook the minced beef until it changes colour.

Combine the red chilli powder, turmeric powder, cumin powder, coriander powder, and salt in a mixing bowl. Cook until the meat is completely cooked and the mixture is completely dry. Mix in the coriander and green chilies. Allow it to cool.

Preheat a griddle or tandoor over medium-high heat.

Separate the dough into equal parts. Make a tiny circle out of each part.

Place a spoonful of the cooked beef mixture in the centre of a circle of dough. Fold the sides over the filling and seal tightly. Flatten and roll out the packed dough to make a naan shape.

Brush one side of the naan with water and set it on the hot tandoor or griddle, wet side down. Cook until surface bubbles develop.

Cook until both sides of the naan are golden brown and cooked through. For added flavour, brush with ghee or butter while cooking.

With your favourite chutney or yoghurt dip, serve the Qeema Naan hot.