Imrana's Kitchen: Keema Naan (Naan with meat filling)

Ingredients:

4 lbs. medium ground beef
10 green onions (1 and 3/4 cup)
few green chili's
2 tablespoons freshly ground ginger
1/2 cup cilantro
3 tablespoon chapli kebab masala
1 teaspoon red ground hot chili
1 teaspoon cumin powder
1 and 1/2 teaspoon seasalt
1 egg (beat in a bowl) (optional)
1 and 1/2 tablespoon sesame seeds (optional)

Directions:

Take a non-sticking deep pan. Put the ground beef in it on medium-high heat. Tip: If you would like meat to be soft, then take 5 medium sized onions and 5-6 garlic cloves and cut into small cubes/pieces and add this to the pan with the meat. The onion and garlic will dissolve into the meat when it has cooked.
Keep turning the ground beef. After 6-7 minutes, you will see oil/water at the bottom of the pan.

In the next 10 minutes, all this water will disappear. Do not cook the meat for too long, otherwise it will become crumbly.

When all the water has evaporated, turn off the heat, and add in the ground ginger and all the four spices. Mix with a spatula, and there should not be any bigger bits of the ground beef. Move the pan away from the stove so that it will cool down.

When it has completely cooled down, then add in the green onions (chopped with a knife) and cilantro, and then the optional green chili's if you would like it to be hot.

For the naan dough, see my recipe for Naan bread. But when making the balls, make them a little bit bigger than the ones in the Naan Bread recipe.
Note: I made 17 keema naans in this recipe, but for making the dough (naan bread recipe), I added 2 more cups of flour so that I can make 17 keema naans here. But if you want to use the same amount of flour as stated in the Naan bread recipe, then you will only need 3 lbs. of ground beef, and it will make up to 12 keema naans.

Take each ball (one at a time), and spread it with a rolling pin enough so that it can hold the meat (as shown in the picture). Then, with a butter knife, spread 1/2 teaspoon of margarine (or any substitute) onto the rolled out naan. Then put a big serving spoon of the ground beef mixture onto the rolled out naan, then make a pouch, and make it into a round ball. Make 6 of the balls like this, then turn the oven onto high broil. and turn on the stove under a flat pan, on medium heat.

Roll out the ball however big you would like it to be, and place on the flat pan. With a brush, glaze the top of the naan with the beat egg, and then sprinkle the optional sesame seeds on top.

When you see that the bottom side of the naan is cooked, then place it in the oven so that the top part cooks. Each naan will take at least 1 minute to cook in the oven, so you have to be quick.