Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, galouti kebab with naan. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Galouti Kebab with Naan is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Galouti Kebab with Naan is something which I’ve loved my whole life.
The Galouti Kebab on Crispy Naan is an appetizer with such an attractive appearance and awesome flavour that it will capture everybody's attention. It does involve a bit of effort but it is not difficult per se, and is surely worth the time you put in. More so, if you are serving it at a party because you will be repaid with immense compliments! Galouti means melt in the mouth.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have galouti kebab with naan using 19 ingredients and 25 steps. Here is how you can achieve it.
The ingredients needed to make Galouti Kebab with Naan:
- Prepare For Kebabs:
- Make ready 1 pound ground lamb
- Make ready 1 pound ground beef or use just one kind of meat
- Get 2 Tbs ginger paste
- Prepare 2 Tbs garlic paste
- Make ready 2 Tbs raw papaya paste
- Prepare 3 tsp rose water
- Make ready 40 grams cashews
- Get 1/2 tsp ground green cardamoms
- Take 4 Tbs roasted ground chanadal
- Make ready 1 tsp red chilli powder Salt to taste
- Prepare 4-6 Tbs To FryGhee to shallow fry - about
- Make ready For Naan:
- Make ready 1 teaspoon sugar
- Take 1/2 cup warm water
- Take 1/4 oz active dry yeast (2 1/4 teaspoons)
- Take 2-1/4 cups all-purpose flour
- Prepare 1/2 cup plain yogurt
- Prepare 1 tablespoon oil some oil, for greasing the skillet
Galouti kebab is a melt in mouth kebab with a distinct flavour of cloves. Originally made with lamb meat mince with a tenderizer during the time of Nawabs in Lucknow. These Galouti kebab are marinated with some exotic spices and flavours and are given smoke flavour with cloves. And one such chronicle is that of the invention of the famous Galaouti Kebab.
Steps to make Galouti Kebab with Naan:
- 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.
These Galouti kebab are marinated with some exotic spices and flavours and are given smoke flavour with cloves. And one such chronicle is that of the invention of the famous Galaouti Kebab. The Galouti Kebab on Crispy Naan is an appetizer with such an attractive appearance and awesome flavour that it will capture everybody's attention. It does involve a bit of effort but it is not difficult per se, and is surely worth the time you put in. In Afghan cuisine, kebab is served with naan, rarely rice, and customers have the option to sprinkle sumac or ghora, dried ground sour grapes, on their kebab.
So that’s going to wrap it up for this special food galouti kebab with naan recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
