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To serve

Nutrition: per serving (without chutney)

  • kcal978
  • fat50g
  • saturates14g
  • carbs88g
  • sugars13g
  • fibre8g
  • protein41g
  • salt1.98g
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Method

  • step 1

    Put the cardamom pods, cinnamon and bay in a pan over a medium heat, add the oil and lightly fry until fragrant, about 1 min. Add the onions, ginger & garlic paste and chillies, and cook for 5 mins. Add the mince and the remaining spices, and cook for 10-15 mins more until browned. Take off the heat and add the lime juice, then season.

  • step 2

    Heat oven to 200C/180C fan/gas 4. Brush the naans with the butter, then wrap in foil and warm in the oven. Top with the mince followed by the yogurt, tomatoes, chilli and coriander. Serve with our green chutney.

Recipe from Good Food magazine, June 2017

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Comments, questions and tips (7)

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Overall rating

A star rating of 4.7 out of 5.11 ratings

Lindy51

A star rating of 5 out of 5.

So Tasty! but you really don't need 5 onions, I used 2 and added a beef stock pot. Simple to make and you can spice it up by adding some chilli powder if you like a kick to your meals.

Stephen Dunn 3 avatar

Stephen Dunn 3

2 tbsp ginger & garlic paste, is that 2 of both or one of each?

mairlet

There are ginger and garlic paste blends in the world food section of the supermarket. Well worth buying if you make alot of curries.

alli2157

A star rating of 5 out of 5.

I was worried about the amount of onions, but this tasted great with the green chutney, just the right amount of heat. I didn't feel the Greek yoghurt added anything.

FatFreddiesCat

Sounds lovely but a keema naan it's not. A keema naan is naan dough wrapped around a ball of uncooked spiced keema and flattened so the keema is inside.

The Simba Grill behind the Melton Hotel in Leicester made the best, the meat was almost burger thickness and they'd add extra chillies on…

ashleighgmchale@gmail.com avatar

ashleighgmchale@gmail.com

Easy yet delicious! I loved cooking and eating this dish. My only negative is that it's not very saucy but eaten alongside a good mint dip it's still very tasty.

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