Keema Nan


1lb Plain Flower
4 Teaspoons dried Yeast
4 Teaspoon Caster Sugar
1 Beaten egg
1 Teaspoon Baking Powder
Half cup Milk
8 Tablespoons Natural Yoghurt
2 Tablespoons Vegetable Oil
250g Minced Lamb
2 Cloves Garlic
2 Tablespoons Tandoori marinade
Pinch Salt
Cooking Methods

Fry the mince and Garlic with the Tandoori Marinade in a little Vegetable Oil until cooked. Leave to cool.

Warm the milk until it is just hot to hand.

Stir in the Sugar and Yeast and leave for 20 minutes.

Sift the flour into a big bowl and add Salt and Baking Powder.

Slowly stir in the Yeast mixture and the rest of the ingredients and mix to a dough.

Knead the dough for approx 10 minutes and place it in a covered bowl for an hour and a half in a warm place. It should double in size.

Preheat the oven to the highest heat.

Knead the dough gently and divide into 4 portions and roll into a tear shape.

Grease a baking tray, lay out the bread and knife on the cooked mince leaving about 1 inch on Nan uncovered all the way round.

Place in the oven and cook for 10 minutes.

Then place the Nan's under a hot grill for a further minute or so until brown.

Lightly dust the breads with Vegetable Oil before serving.