Name: Air Fryer Lamb Keema Naan Pockets
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Vegetable oil; 1 medium (about 150g) onion, finely chopped; 2 cloves Garlic, crushed or finely chopped; 15g fresh ginger, finely grated; 500g lamb mince; 1 tsp ground cumin; 1 tsp garam masala; 1 tsp ground turmeric; 1 tsp Mild chilli powder, or less to taste; 2 tbsp tomato purée; 3 tbsp water; 15g fresh coriander, finely chopped; ¾ tsp fine salt, plus more to taste; Black pepper, freshly ground, to taste; 4 large naan breads, soft, plain or garlic and coriander; 1 tsp Vegetable oil, or use oil spray, for brushing; mint yoghurt, optional, to serve; mango chutney, optional, to serve

Method

10 mins prep20 mins cook30 mins total

Heat 1 tablespoon of oil in a large frying pan over a medium heat. Add the onion and cook for 4–5 minutes until soft.
Add the garlic and ginger and cook for 30 seconds, then raise the heat to medium-high. Add the lamb mince and cook for 5–6 minutes, breaking it up, until browned and cooked through. Drain away excess fat if needed.
Stir in the cumin, garam masala, turmeric and chilli powder. Cook for 1 minute, then add the tomato purée and water.
Cook for another 2–3 minutes, stirring often, until the keema is thick and almost dry. Stir in most of the coriander, season with salt and black pepper, then leave to cool for 5 minutes.
Preheat the air fryer to 180°C for 3 minutes. Warm the naan breads briefly so they become flexible, either in the microwave under damp kitchen paper for 20–30 seconds or in the air fryer for about 1 minute.
Divide the keema between one half of each naan, leaving a 2cm border. Fold the other half over and press gently. Use a wooden cocktail stick to secure a pocket only if needed, keeping the open edge facing upwards.
Brush or spray the outside of each pocket with a little oil. Arrange them in the air fryer without overlapping, working in batches if necessary.
Air fry at 180°C for 6–8 minutes until golden and crisp and the filling is piping hot. Remove any cocktail sticks, scatter over the remaining coriander and serve with mint yoghurt, mango chutney or salad.