Beef dripping keema naan

These naan breads are made with minced beef and fragrant Indian spices including cumin, turmeric, chaat masala and chilli. Great for a weekend dinner

PREP 45 mins
COOK 30 mins


  • calories 978
  • carbs 88
  • saturated fat 14
  • sugar 13
  • protein 41
  • fat 50
  • fibre 8
  • salt 1.98


1 black and 1 green cardamom pod (or use 2 green)
½ cinnamon stick
1 bay leaf
50ml vegetable oil
5 onions, finely chopped
2 tbsp ginger & garlic paste
3 small green chillies, finely chopped
500g beef mince
1 tsp ground turmeric
1 tsp cumin
1 tsp coriander
1 tsp chaat masala
2 tbsp lime juice
4 naans
2 tbsp butter, melted
small pot Greek yogurt
200g cherry tomatoes, halved
2-3 green chillies, finely chopped
small pack coriander, chopped
green chutney


  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.
  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 green chutney.