Halal Keema Sourdough Naan

Prepare the Sourdough Naan Dough: In a large bowl, combine the sourdough starter, flour, warm water, salt, and olive oil. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for at least 4 hours, or preferably overnight, until doubled in size.

Make the Keema Filling: Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until golden brown. Add the ginger-garlic paste and green chilies, and sauté for another minute until fragrant.

Add the Halal Ground Meat: Add the halal ground lamb or beef to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat.

Spice the Keema: Stir in the garam masala, turmeric powder, red chili powder, and cumin powder. Cook for another 2-3 minutes, stirring constantly, until the spices are fragrant.

Finish the Filling: Stir in the chopped cilantro and lemon juice. Season with salt to taste. Remove from heat and let cool slightly.

Assemble the Naan: Divide the sourdough dough into 6-8 equal portions. On a lightly floured surface, roll out each portion into an oval shape, about 6-8 inches long.

Stuff the Naan: Place a generous amount of the keema filling in the center of each naan. Fold the edges of the dough over the filling, pinching to seal tightly. Gently flatten the stuffed naan with your hands.

Cook the Naan: Heat a large cast-iron skillet or griddle over medium-high heat. Lightly brush the skillet with oil. Place the stuffed naan on the hot skillet and cook for 2-3 minutes per side, or until golden brown and cooked through. You can also cook them in a tandoor oven if you have one.

Serve: Serve the hot keema sourdough naan immediately. Garnish with fresh cilantro, if desired. Enjoy!