Keema Naan Pizza

These delicious and easy to make naan pizzas are as simple to make as they are satisfying to eat.

You can try these with some of our other spice blends too. We would recommend Tandoori, Harissa or Ras El Hanout, but feel free to get adventerous!

Prefer chicken? Take a look at our Tandoori Naan Pizza here.




  1. Preheat oven to 200°C / 180 Fan / 400°F / gas mark 6.
  2. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and cook, stirring for 3-4 minutes until softened. Add the aubergine and Shemin’s Curry Leaves and cook, stirring for 6-7 minutes until lightly golden. Add the lamb mince and Shemin’s Curry Powder and cook, breaking up any lumps with a wooden spoon, for 5-6 minutes until browned. Then stir in the passata and season.
  3. Place the Shemin’s Naan Breads on a baking tray and top with the lamb mixture. Add the chopped tomato and bake for 6-8 minutes until warmed through and the edges are starting to crisp.
  4. Mix the yoghurt, cucumber, lemon juice and 1 tbsp of the coriander together in a small bowl and season. Dollop the yoghurt mixture on the pizzas and scatter with remaining 1 tbsp coriander. Cut into slices and serve.
  1. For an extra kick, you can add 2 tbsp of your favourite chilli sauce with the passata in step 2.
  2. You can try this with some of our other spice blends, like Tandoori, Harissa or Ras El Hanout.
Serves 4

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