Breads and Papadums Recipes - Kheema Nan

Ingredients

• 1 quantity Kheema Nan dough

• 30ml/2 tbsp oil

• 1 small onion, finely chopped

• 250g/9 oz minced lamb

• 5ml/1 tsp ground coriander (cilantro)

• 5ml/1 tsp ground roasted cumin

• 2.5ml/1/2 tsp garam masala

• 2.5ml/1/2 tsp ground red chili

• salt

• 100ml/3 1/2 fl oz tbsp water

• 30ml/2 tbsp chopped fresh coriander (cilantro)

• 1 small green chili, chopped

• 2.5ml/1/2 tsp garam masala

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Method:

1. Prepare the dough as for ordinary Kheema Nan. Heat the oil and fry the onion until golden brown. Stir in the meat, ground spices, salt and water, bring to the boil, cover and simmer gently for 15 minutes until the meat is tender. Remove the lid and dry off any remaining liquid over a high heat. Leave to cool. Mix in the coriander, chili and garam masala.

2. Punch down the dough and knead it for 2 minutes until smooth. Divide it into 12 equal balls and roll out to 20cm/8 in circles. Divide the filling mixture into 12 portions and place one on each round of dough. Seal the edges together over the filling. Place 2 breads on greased baking sheets and bake in a preheated oven at 240C/475C/gas 9 for 3 minutes until the bread has puffed and turned golden brown. Repeat with the remaining breads.