In a shallow bowl, combine water and sugar. Add yeast on top and leave for 5-10 minutes until foamy.

In a large bowl, combine 1 2/3 cups flour and salt.

Add proofed yeast and knead until you have a soft and elastic dough, adding an additional ¼ cup flour if needed.

Cover with plastic wrap and a kitchen towel.

Leave to rise for 2 hours, until almost doubled in size.

To make the filling, heat oil in a skillet.

Add cumin seed. When the cumin starts to change color, add onion and garlic.

Saute until vegetables are soft and onions are translucent.

Add lamb and cook until meat is cooked through.

Add chile pepper, coriander and frozen vegetables.

Cook until vegetables are heated through.

Add parsley if using, mint, cilantro, salt and pepper.

Stir to combine.

Add lemon juice and stir to combine.

Leave to cool while the dough is continuing to rise.

Now the dough has risen, it is time to stuff the naan.

Divide dough into 4 equal portions and roll into smooth balls.

Divide filling into 4 equal portions.

On a floured surface, roll out one of the dough balls to a circle about 4” in diameter.

Hold the dough like a cup in your hand and place one portion of the filling inside. Bring the dough around the filling so it is well sealed. If needed, use a little water to seal the dough.

On the floured work surface, gently roll out the stuffed dough to a circle about 6” in diameter.

While you are repeating the procedure for the rest of the dough, heat a skillet/roti iron/tawa and brush with a little ghee.

Cook until air bubbles appear on the top. Flip over and cook for another minute.

Repeat until all 4 Keema Naan has been cooked.

Serve with your favorite chutney.