Gorkhali Stuffed Naan Recipe
Get ready to delight in the aromatic and flavorful world of Nepalese cuisine with this Gorkhali Stuffed Naan recipe. Perfectly combining a warm, soft naan with a savory lamb filling, this dish is a true culinary adventure. Whether you’re looking to impress guests or enjoy a delicious homemade treat, this recipe from Love With Recipes offers a fantastic way to explore traditional flavors with a contemporary twist. Let’s dive into making these scrumptious naans that are sure to become a favorite!
Ingredients
For the Lamb Stuffing:
- 2 tablespoons oil
- 1/2 teaspoon turmeric powder
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon curry powder
- 1 cup ground lamb
- 1/2 cup scallions, finely chopped
- 1/2 cup fresh cilantro, chopped
For the Naan Dough:
- 4 cups all-purpose flour
- 1/2 cup butter, melted
- 1/2 cup milk
- 1 cup yogurt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Water, as needed
Instructions
Prepare the Lamb Stuffing:
- Heat the Oil: Begin by heating two tablespoons of oil in a sauté pan over medium heat.
- Add Spices: Stir in the turmeric, garlic, ginger, and curry powder. Sauté for about a minute, or until the mixture becomes fragrant.
- Cook the Lamb: Add the ground lamb to the pan. Cook, stirring occasionally, until the lamb is fully cooked and browned.
- Mix in Vegetables: Incorporate the chopped scallions and cilantro into the lamb mixture. Stir well to combine.
- Cool: Remove the pan from heat and let the lamb stuffing cool while you prepare the naan dough.
Make the Naan Dough:
- Combine Dry Ingredients: In a large bowl, mix together the all-purpose flour, melted butter, baking powder, baking soda, sugar, and salt.
- Form the Dough: Create a well in the center of the dry ingredients and pour in the milk and yogurt. Stir to combine until a soft dough forms.
- Knead the Dough: Dust a clean surface with flour. Transfer the dough to the surface and knead for about ten minutes, or until smooth and elastic.
- Rest the Dough: Cover the dough with plastic wrap and let it rest for 30 minutes.
- Knead Again: After resting, knead the dough again for another five minutes.
Shape and Stuff the Naans:
- Divide the Dough: Divide the dough into small balls, each approximately three inches in diameter.
- Roll Out: On a floured surface, roll each ball into an eight-inch circle.
- Add Stuffing: Place two tablespoons of the cooled lamb stuffing in the center of each dough circle.
- Seal the Naan: Fold the edges of the dough over the stuffing and pinch to seal the naan, forming a pouch.
- Flatten: Gently roll out the stuffed naan into a six-inch circle, being careful not to tear the dough.
Cook the Naans:
- Prepare for Baking: Preheat a clay oven or conventional oven. If using a conventional oven, set it to 450°F (230°C). For a more traditional approach, a hot clay oven is ideal.
- Brush with Butter: Brush each naan with melted butter.
- Bake: Place the naans in the oven, either on a baking stone or directly on the oven surface. Bake for 4-5 minutes, or until the naans have risen, the surface is blistered, and they have turned a light brown color.
- Avoid Overbaking: Keep an eye on the naans to avoid overbaking, as they can become too crisp if left in the oven for too long.
Serve:
- Garnish: Optionally, you can season the naans with additional garlic, herbs, or spices before serving.
- Accompaniments: Serve these warm, fluffy Gorkhali Stuffed Naans alongside your favorite vegetable or meat dishes for a complete and satisfying meal.
Enjoy the rich, complex flavors of Nepalese cuisine with these delectable Gorkhali Stuffed Naans. Each bite offers a delightful blend of spicy lamb and soft, freshly baked bread, making them a perfect addition to any meal. 🌟🍽️🌿
For more delicious recipes and culinary inspiration, visit Love With Recipes.
