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Leavened Flat Bread Stuffed with Lamb, Nepali Style
Make and share this Gorkhali Stuffed Naan recipe from Food.com.
- 4 cups all-purpose flour, sifted
- 4 tablespoons melted butter
- 1⁄2 cup warm milk
- 1⁄2 cup yogurt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- warm water, as needed
- 1 lb ground lamb (chicken can also be used)
- 1 cup finely chopped scallion
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons chopped cilantro
- 1 teaspoon turmeric
- 1 tablespoon curry powder
- salt and pepper
- 2 tablespoons cooking oil
- To prepare lamb stuffing, in a sauté pan heat two tablespoons of oil.
- Add turmeric, garlic, ginger and curry powder; fry for a minute or so.
- Add ground lamb and sauté until cooked.
- Add chopped scallion and cilantro; makes well.
- Take off heat and allow cooling.
- In a large bowl, combine the flour, two tablespoons of melted butter, baking powder, baking soda, sugar and salt.
- Make a well in the center and add milk and yogurt, mixing it with the flour until a soft dough is formed.
- Dust kneading board with flour; place the dough on the board and knead for ten minutes or so.
- Cover with plastic wrap and let rest for 30 minutes.
- Knead the dough again for another five minutes.
- Divide the dough into three-inch balls.
- Roll out the dough balls into eight-inch circles.
- Cover with plastic wrap.
- Place two tablespoons of lamb stuffing at the centre of the naan.
- Fold all edges over towards the centre and pinch to enclose.
- Sprinkle some dusting flour on the kneading board and gently roll out the stuffed naan into a six-inch circle.
- Continue with other dough balls.
- Cover with plastic wrap.
- Brush naans with melted butter and place in the hot clay oven farther from the open fire.
- Bake in oven for 4-5 minutes until the naans have risen and surface has blistered and turned slightly brown.
- Do not over bake naans.
- Alternatively, you can place buttered naans on a baking stone and bake in a conventional oven at 450oF.
- You can also season naans with garlic, herbs, and other spices.
- Serve hot with vegetable or meat preparations.
I have to say, this was not like the Lamb naan I've had before. The bread was too thick (instead of seperating dough into three, I would seperate into at least 6). Also, the lamb seamed to be not the right texture as when I had this at an authentic indian restraunt.
Excellent recipe. I should have made my naan thinner and added more filling, but still they were delicious served hot. Thank you.
These turned out beautifully, and so delicious! I couldnt find ground lamb anywhere, so I was forced into using the ground chicken (i really wish I could have used the lamb :( ) Next time, I may add just a bit more curry powder, to our tastes :) The Naans were perfect. Thank you so much for this recipe!