Keema Naan

Leavened naan dough stuffed with spiced minced lamb (keema) seasoned with fresh coriander, green chilli, cumin, and a touch of amchur, then baked in the tandoor until puffed and slightly charred at the edges. A Mughal court refinement of the plain naan — the stuffed bread substantial enough to be a complete meal, served with a small bowl of raita.