Pheasant Keema Naan

Pheasant Keema Naan

Some days are big days, some days are small days. This was a big day…in terms of flavour. ‘They’ say; listen to your body it’ll tell you what it needs, however, I had a louder voice vying for my attention, my taste-buds. They were imploring me to get in the kitchen and treat them to depth, heat, comfort and satiate desire. Tricky conundrum when your own taste-buds become the customer. Comfort…hmm that’s a subjective one but the soft downy texture of a freshly made naan is hard to resist. Depth and heat, it’s a dynamic duo and it’d take a serious combination to pack the right punch. Resting in the freezer was a package of pheasant mince (easy to get online and in supermarkets) and if treated with the right spiced combination, it’d be a straight KO for my taste-buds. What’s a boy to do? Make Pheasant Keema Naan of course, a remix of the curry house favourite, where lamb mince ‘keema’ is sandwiched in the middle of a naan. This is an elevated version, beware it’ll have your taste-buds screaming for an encore!

Makes 6+

Pheasant Keema

  • 500g Pheasant mince
  • 1 x small onion or shallot, finely chopped
  • 1 tbs garam masala
  • 1 tbs coriander powder
  • ½ tsp chilli powder
  • 2 tsp cumin seeds
  • 1 tbs garlic and ginger paste
  • 1 tsp cracked black pepper
  • 1 ½ tsp salt
  • Coriander, palm full, chopped

Naan Bread

  • 1 teaspoon sugar
  • 120ml warm water
  • 7g (1/4 oz) active dry yeast
  • 300g plain flour
  • 120g whole greek yoghurt
  • 2 tsp onion seeds
  • 1 tablespoon oil
  • Some oil, for greasing the skillet
  • 3 tablespoons melted salted butter
  • 2 tsp nigella seeds for sprinkling
  • 1 tbs coriander, chopped for garnishing

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How To Make Pheasant Keema Naan

For the Naan:

  1. In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes.
  2. In a separate bowl, pop the flour in and add the yeast mixture, yoghurt, onion seeds, oil and mix thoroughly. Tip out the dough onto a surface and knead the dough until the surface becomes smooth and shiny, about 10 minutes.
  3. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stovetop or warm oven). The dough should double in size, about 1 hour.
  4. Divide the dough into 6-8 equal portions. Roll the dough to an 8” circle using a rolling spin.

For the Keema: (make this once the Naan dough has risen)

  1. Simply mix all the ingredients together in a large bowl, use your hands to get in there and thoroughly squish all the spices, onion and mince until everything is mixed through. Tip: oil your hands a little, it’ll stop the mix sticking to your hands.
  2. Divide the mix into golf balls (at least 6 -8...if you make more, freeze them as meatballs) and gently flatten with the palm of your hand.

Make the Keema Naan:

  1. Take each naan piece and pop a flattened piece of keema in the middle, fold up the edges over the top, seal to form a parcel, making sure all the folds are sealed. Press down gently and then using a floured rolling pin, roll the dough out to a large teardrop shape. Repeat until all the dough and keema has been used.
  2. Heat up a non-stick skillet over a high heat and lightly grease the surface with some oil to avoid the dough from sticking. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same process until all the naans are done.
  3. Brush the naan with the butter, sprinkle the nigella seeds and coriander and devour warm with a side salad.




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Pheasant Keema Naan

Some days are big days, some days are small days. This was a big day…in terms of flavour. ‘They’ say; listen to your body it’ll tell you what it needs, however, I had a louder voice vying for my attention, my taste-buds. They were imploring me to get in the kitchen and treat them to depth, heat, comfort and satiate desire. Tricky conundrum when your own taste-buds become the customer. Comfort…hmm that’s a subjective one but the soft downy texture of a freshly made naan is hard to resist. Depth and heat, it’s a dynamic duo and it’d take a serious combination to pack the right punch. Resting in the freezer was a package of pheasant mince (easy to get online and in supermarkets) and if treated with the right spiced combination, it’d be a straight KO for my taste-buds. What’s a boy to do? Make Pheasant Keema Naan of course, a remix of the curry house favourite, where lamb mince ‘keema’ is sandwiched in the middle of a naan. This is an elevated version, beware it’ll have your taste-buds screaming for an encore!

Makes 6+

Pheasant Keema

  • 500g Pheasant mince
  • 1 x small onion or shallot, finely chopped
  • 1 tbs garam masala
  • 1 tbs coriander powder
  • ½ tsp chilli powder
  • 2 tsp cumin seeds
  • 1 tbs garlic and ginger paste
  • 1 tsp cracked black pepper
  • 1 ½ tsp salt
  • Coriander, palm full, chopped

Naan Bread

  • 1 teaspoon sugar
  • 120ml warm water
  • 7g (1/4 oz) active dry yeast
  • 300g plain flour
  • 120g whole greek yoghurt
  • 2 tsp onion seeds
  • 1 tablespoon oil
  • Some oil, for greasing the skillet
  • 3 tablespoons melted salted butter
  • 2 tsp nigella seeds for sprinkling
  • 1 tbs coriander, chopped for garnishing

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