Keema Naan with Spiced Lamb
Seasoned ground lamb cooked down into a savory, ginger-forward filling, served on store-bought naan with dollops of cooling yogurt and bright cilantro. Weeknight Indian comfort that tastes restaurant-made.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Heat 1 tbsp oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
Step 2
Add diced onion and cook, stirring occasionally, until softened and light golden, about 3 minutes.
Step 3
Stir in minced ginger, garam masala, and cumin; cook until fragrant, about 30 seconds.
Step 4
Add ground lamb and cook, breaking it up with a spoon, until no pink remains, about 5 minutes.
Step 5
Warm naan over the flame or in a dry skillet, about 1 minute per side, until soft and pliable.
Step 6
Spoon keema onto naan, top with yogurt and cilantro, and serve immediately.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- tongs or fork (for naan)
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