Venison Keema Naan Recipe

Prepare the Dough

In a mixing bowl, combine all-purpose flour, baking powder, yogurt, and water. Knead until a soft dough forms. Cover and let it rest for at least 30 minutes.

Cook the Keema

In a pan, heat oil over medium heat. Add cumin seeds and let them sizzle. Then, add chopped onion, garlic, ginger, and green chili. Sauté until the onion is translucent.

Add Venison and Spices

Add the ground venison to the pan. Cook until browned. Stir in coriander powder, garam masala, and salt. Cook for an additional 5-7 minutes, until the meat is fully cooked and spices are well incorporated.

Add Fresh Cilantro

Remove the pan from heat and stir in the chopped cilantro. Set aside to cool.

Shape the Naan

Divide the rested dough into equal portions. Roll each portion into a ball, then flatten into a circle. Place a spoonful of the keema mixture in the center, fold the dough over, and seal it. Roll it out gently again.

Cook the Naan

Heat a skillet or tandoor over medium-high heat. Cook each naan on the skillet for about 2-3 minutes on each side, until golden brown and puffed.