Galouti Kebab with Naan
Galouti Kebab with Naan

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, galouti kebab with naan. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Quick & Easy Online Food Delivery. 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 Kebab with Naan is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Galouti Kebab with Naan is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook galouti kebab with naan using 19 ingredients and 25 steps. Here is how you can achieve that.

The ingredients needed to make Galouti Kebab with Naan:
  1. Take For Kebabs:
  2. Make ready 1 pound ground lamb
  3. Get 1 pound ground beef or use just one kind of meat
  4. Make ready 2 Tbs ginger paste
  5. Take 2 Tbs garlic paste
  6. Take 2 Tbs raw papaya paste
  7. Prepare 3 tsp rose water
  8. Get 40 grams cashews
  9. Make ready 1/2 tsp ground green cardamoms
  10. Take 4 Tbs roasted ground chanadal
  11. Make ready 1 tsp red chilli powder Salt to taste
  12. Get 4-6 Tbs To FryGhee to shallow fry - about
  13. Make ready For Naan:
  14. Get 1 teaspoon sugar
  15. Prepare 1/2 cup warm water
  16. Make ready 1/4 oz active dry yeast (2 1/4 teaspoons)
  17. Make ready 2-1/4 cups all-purpose flour
  18. Get 1/2 cup plain yogurt
  19. Get 1 tablespoon oil some oil, for greasing the skillet

Mix together the coriander leaves, green chillies, gram flour and egg.. 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 Originally made with lamb meat mince with a tenderizer during the time of Nawabs in Lucknow.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.

Steps to make Galouti Kebab with Naan:
  1. For Kabab: - Grind together ginger, garlic, raw papaya skin, cinnamon stick and green cardamom.
  2. Heat ghee in a pan and fry onion slices till they turn golden in colour. Keep them aside.
  3. In the same pan, fry cashew nuts.
  4. Grind all the ingredients, except the ghee, till they turn into a smooth paste.
  5. Clean the meat so there is no sinew and fat left on it.
  6. 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.
  7. Add the lamb fat and pass it through the meat mincer twice.
  8. Now add the left over ghee and rose water to the mixture and allow it to rest for 30 minutes.
  9. 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).
  10. 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.
  11. Allow the kebabs to cook for three to four minutes and gently flip them to cook the other side for two more minutes.
  12. Galauti Kebabs are ready.
  13. Serve with green chutney or tomato ketchup
  14. For Naan: - In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well.
  15. The yeast should be activated when it becomes foamy, about 10 minutes.
  16. Transfer the flour to a flat surface and make a well in the middle.
  17. Add the yeast mixture, yoghurt, and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes.
  18. Cover the dough with a samp cloth and let it rise in a warm place (for example: beside the stovetop or warm oven).
  19. The do ugh should double in size, about 1 hour.
  20. Divide the dough into 8 equal portions.
  21. Roll the dough to a 8” circle using a rolling spin.
  22. 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.
  23. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side.
  24. Repeat the same until all dough are done.
  25. Naan is ready then serve with kabab, serve warm.

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. 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.

So that’s going to wrap this up with this exceptional food galouti kebab with naan recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!