Savory Gorkhali Stuffed Naan with Spiced Lamb Filling

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:

1. Heat the Oil: Begin by heating two tablespoons of oil in a sauté pan over medium heat.
2. Add Spices: Stir in the turmeric, garlic, ginger, and curry powder. Sauté for about a minute, or until the mixture becomes fragrant.
3. Cook the Lamb: Add the ground lamb to the pan. Cook, stirring occasionally, until the lamb is fully cooked and browned.
4. Mix in Vegetables: Incorporate the chopped scallions and cilantro into the lamb mixture. Stir well to combine.
5. Cool: Remove the pan from heat and let the lamb stuffing cool while you prepare the naan dough.

Make the Naan Dough:

1. Combine Dry Ingredients: In a large bowl, mix together the all-purpose flour, melted butter, baking powder, baking soda, sugar, and salt.
2. 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.
3. 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.
4. Rest the Dough: Cover the dough with plastic wrap and let it rest for 30 minutes.
5. Knead Again: After resting, knead the dough again for another five minutes.

Shape and Stuff the Naans:

1. Divide the Dough: Divide the dough into small balls, each approximately three inches in diameter.
2. Roll Out: On a floured surface, roll each ball into an eight-inch circle.
3. Add Stuffing: Place two tablespoons of the cooled lamb stuffing in the center of each dough circle.
4. Seal the Naan: Fold the edges of the dough over the stuffing and pinch to seal the naan, forming a pouch.
5. Flatten: Gently roll out the stuffed naan into a six-inch circle, being careful not to tear the dough.

Cook the Naans:

1. 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.
2. Brush with Butter: Brush each naan with melted butter.
3. 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.
4. 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.