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
- ¾ lb ground lamb
- 2 pieces naan bread
- ½ medium, finely diced yellow onion
- 1 tbsp, minced ginger, fresh
- 1 tsp garam masala
- ½ tsp cumin
- ¼ cup plain yogurt
- ¼ cup, chopped fresh cilantro
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
- 2
Add diced onion and cook, stirring occasionally, until softened and light golden, about 3 minutes.
- 3
Stir in minced ginger, garam masala, and cumin; cook until fragrant, about 30 seconds.
- 4
Add ground lamb and cook, breaking it up with a spoon, until no pink remains, about 5 minutes.
- 5
Warm naan over the flame or in a dry skillet, about 1 minute per side, until soft and pliable.
- 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)
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
