Beef Shin Keema Naan

Rub a small amount of marinade onto the beef shin steaks and marinate overnight or for at least 1-2 hours. Preheat the oven to 120°C. Caramelise the steaks in a pan or on a BBQ until well charred. Lay the sliced onions in a roasting dish, place the beef on top, pour over the remaining marinade, and add a splash of water. Wrap tightly with double-layered foil and cook in the oven for 3-3.5 hours until the meat is tender and falling off the bone.

Let the beef cool for 20 minutes, then pick the meat off the bone. Mix with the stewed onions and remaining marinade, adding a bit of water if the mixture looks split. Season to taste and set aside to cool to room temperature.

In a stand mixer or by hand, combine the flour, onion seeds, fresh yeast, baking powder, Greek yoghurt, cold water, sugar, and salt. Mix on medium speed for 5 minutes until smooth and elastic. Divide into 4 equal balls, cover, and let proof at room temperature for 1 hour until doubled in size.

Use your fingers to gently flatten each dough ball, add approximately 150g of the beef shin mixture to the center, and gently seal the edges around the mixture securely. Leave to proof for another 30 minutes.

Make the garlic butter by melting the butter in a pan and adding the grated garlic and a pinch of salt - set aside for brushing during cooking.

Preheat the oven to 200°C. Lightly flour a surface, roll out each naan using a rolling pin (avoid making them too thin so the mixture doesn’t spill out). Cook them in a hot dry pan for roughly one minute on each side until they are nicely coloured, you should also see some bubbles start to form inside the dough as it starts to cook.

Remove from the pan, give a generous coating of the garlic butter and cook in a pre-heated oven for 10-12 minutes.

Brush with the garlic butter one last time, sprinkle with sea salt, and serve warm.