Keema Naan Wraps

Instructions

1. Prepare the Aromatics
   Heat oil in a large skillet over medium heat. Add the chopped onions and sauté for 5-7 minutes until soft and translucent. Add minced garlic and ginger paste, cooking for another 2 minutes until fragrant.
2. Cook the Meat
   Add the ground meat to the skillet, breaking it up with a wooden spoon. Cook for 8-10 minutes until browned. Add salt and pepper to taste.
3. Add Spices and Tomato
   Stir in the garam masala, cumin, coriander, and turmeric. Mix well to coat the meat evenly with spices. Add the chopped tomato and cook for 5 minutes until the tomato breaks down and the mixture thickens.
4. Finish the Keema
   Reduce heat to low and simmer for 5 minutes, allowing the flavors to meld. Remove from heat and stir in the chopped cilantro, reserving some for garnish.
5. Warm the Naan
   Heat the naan breads in a dry skillet or in the oven until warm and pliable. If using the oven, wrap them in foil and heat at 350°F (175°C) for 5 minutes.
6. Assemble the Wraps
   Lay each naan bread flat and spread a generous spoonful of cucumber yogurt raita down the center. Top with a portion of the keema mixture, sliced red onions, and a sprinkle of fresh cilantro.
7. Roll and Serve
   Fold the sides of the naan over the filling, rolling it up like a wrap. Secure with parchment paper or foil if needed. Serve immediately while still warm.