Galouti Kebab with Naan.
You can cook Galouti Kebab with Naan using 19 ingredients and 25 steps. Here is how you cook it.
Ingredients of Galouti Kebab with Naan
- It's of For Kebabs:.
- You need 1 pound of ground lamb.
- It's 1 pound of ground beef or use just one kind of meat.
- You need 2 Tbs of ginger paste.
- Prepare 2 Tbs of garlic paste.
- Prepare 2 Tbs of raw papaya paste.
- Prepare 3 tsp of rose water.
- It's 40 grams of cashews.
- Prepare 1/2 tsp of ground green cardamoms.
- Prepare 4 Tbs of roasted ground chanadal.
- You need 1 tsp of red chilli powder Salt to taste.
- It's 4-6 Tbs of To FryGhee to shallow fry - about.
- It's of For Naan:.
- It's 1 teaspoon of sugar.
- It's 1/2 cup of warm water.
- You need 1/4 oz of active dry yeast (2 1/4 teaspoons).
- You need 2-1/4 cups of all-purpose flour.
- Prepare 1/2 cup of plain yogurt.
- You need 1 tablespoon of oil some oil, for greasing the skillet.
Galouti Kebab with Naan instructions
- For Kabab: Grind together ginger, garlic, raw papaya skin, cinnamon stick and green cardamom..
- Heat ghee in a pan and fry onion slices till they turn golden in colour. Keep them aside..
- In the same pan, fry cashew nuts..
- Grind all the ingredients, except the ghee, till they turn into a smooth paste..
- Clean the meat so there is no sinew and fat left on it..
- Mix both the pastes with the meat along with salt and chilli powder, and allow them to rest in the refrigerator for six to eight hours..
- Add the lamb fat and pass it through the meat mincer twice..
- Now add the left over ghee and rose water to the mixture and allow it to rest for 30 minutes..
- Mince the mixture again for another six times. (This will ensure the mechanical tenderising of the meat with enzymes from the papaya skin that will make your kebabs supersmooth)..
- Now, heat ghee in a shallow but thick bottomed frying pan and drop the meat mince on it in little quantities. Press lightly with a spatula to form a round shape..
- Allow the kebabs to cook for three to four minutes and gently flip them to cook the other side for two more minutes..
- Galauti Kebabs are ready..
- Serve with green chutney or tomato ketchup.
- For Naan: In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well..
- The yeast should be activated when it becomes foamy, about 10 minutes..
- Transfer the flour to a flat surface and make a well in the middle..
- Add the yeast mixture, yoghurt, and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes..
- Cover the dough with a samp cloth and let it rise in a warm place (for example: beside the stovetop or warm oven)..
- The do ugh should double in size, about 1 hour..
- Divide the dough into 8 equal portions..
- Roll the dough to a 8” circle using a rolling spin..
- Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet..
- When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side..
- Repeat the same until all dough are done..
- Naan is ready then serve with kabab, serve warm..