Mini Qeema Naan in Microwave Grill Oven (Halal Recipe)

 

Ingredients:

 

For the Naan Dough:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon instant yeast
• 1/4 cup yogurt
• 2 tablespoons oil
• 1/4 cup warm milk
• 1/4 cup warm water (approximately)
• 1 tablespoon butter, melted (for brushing)
• 1 teaspoon nigella seeds (kalonji) for garnish
• Fresh coriander leaves, chopped for garnish

For the Qeema (Minced Meat) Filling:

• 250g halal minced meat (lamb or beef)
• 1 medium onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 green chilies, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil
• 2 tablespoons fresh coriander leaves, chopped
• 1 tablespoon fresh mint leaves, chopped
• 1 tablespoon lemon juice

Instructions:

Prepare the Naan Dough:

1. In a large bowl, mix flour, salt, sugar, and instant yeast.
2. Add yogurt and oil, mix well.
3. Gradually add warm milk and water, kneading until you get a soft, pliable dough.
4. Cover with a damp cloth and let it rest in a warm place for about 1 hour or until doubled in size.

Prepare the Qeema Filling:

1. Heat oil in a pan over medium heat.
2. Add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and green chilies, sauté for another minute.
4. Add minced meat and cook until it changes color.
5. Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
6. Cook on medium heat, stirring occasionally, until the meat is fully cooked and any excess water has evaporated.
7. Add garam masala, fresh coriander, mint leaves, and lemon juice. Mix well.
8. Remove from heat and let it cool completely.

Making Mini Qeema Naans:

1. After the dough has risen, punch it down and knead it briefly.
2. Divide the dough into 8-10 equal portions and roll into smooth balls.
3. Take one dough ball, flatten it with your palm, and roll it into a small circle (about 4-5 inches in diameter).
4. Place a tablespoon of the qeema filling in the center.
5. Bring all edges together and seal tightly.
6. Gently flatten the stuffed ball with your palm.
7. Dust with a little flour and roll it into a slightly oval or round shape (about 5-6 inches).
8. Repeat with the remaining dough and filling.

Cooking in Microwave Grill Oven:

1. Preheat your microwave grill oven to its highest setting (combination mode of microwave and grill).
2. Place the prepared naans on the grill rack or a microwave-safe tray that allows for browning.
3. Brush the top with melted butter and sprinkle some nigella seeds.
4. Cook in the microwave grill mode for about 2-3 minutes until the naan puffs up and gets golden brown spots.
5. Flip and cook for another 1-2 minutes.
6. If your microwave doesn't have a combination mode, use the grill mode for 3-4 minutes on each side.

Serve:

1. Remove from the oven and brush with some more melted butter.
2. Garnish with chopped fresh coriander leaves.
3. Serve hot with mint yogurt chutney or raita.

Tips:

• Make sure the qeema filling is completely cooled before stuffing the naan.
• The filling should be dry (without excess moisture) to prevent the naan from becoming soggy.
• If your microwave doesn't have a grill function, you can make these in a regular oven at 200°C (400°F) for about 8-10 minutes.
• For extra flavor, add a small piece of butter or a sprinkle of cheese in the center of the qeema filling.
• If the naans are browning too quickly in the microwave grill, reduce the power level.
• These mini qeema naans can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in microwave or oven before serving.

Enjoy your homemade Mini Qeema Naans!