Ingredients:
For the kheema-
1 lb minced meat
1 chopped onion
2 cloves minced garlic
1 chopped green chilli
1/4 inch chopped ginger
1/4 tsp turmeric
1/4 tsp red chilli powder
1/4 cup chopped fresh coriander
1/2 tbsp garam masala
1 tbsp lime juice
1 chopped tomato
Salt
Water
Oil
For the naan-
2 cup maida / plain flour
¼ tsp baking soda
1 tsp baking powder
¾ tsp salt
2 tbsp oil
¼ cup curd / yogurt
Water

Method:

To make the kheema stuffing-

• Heat oil in a pan & saute the onions till golden.
• Then add garlic, ginger & green chillies. Fry till the raw smell of ginger goes away.
• Now add the chopped tomatoes & cook till oil separates.
• Add the minced meat & fry till tender.
• Now add the spices along with salt & pepper & cook till brown. Add some water if needed.
• Garnish with lime juice & fresh coriander.

To make the naan-

• In a large mixing bowl take 2 cup maida, ¼ tsp baking soda and 1 tsp baking powder and ¾ tsp salt. mix well.
• Add 2 tbsp oil, ¼ cup curd and mix well making sure everything is well combined.
• Add water as required and knead to a smooth and soft dough. Grease the dough with oil, cover and rest for 2 hours.
• after 2 hours, knead the dough slightly to remove if any air present in the dough. Pinch a ball sized dough & make a hole creating a pocket for the stuffing.
• Take a spoon full of the kheema mix & fill into the dough ball. Now close the gap making sure all the stuffing is well contained in the dough.
• Roll into an oval using a rolling pin. with a light hand. Do not press to hard as the stuffing will begin to break.
• Heat a pan on medium- low heat & roast the naan for 4-5 mins on each side.
• Top with butter or ghee & serve with a side of green chutney, pickle or raita.