Galouti Kebab with Naan
Galouti Kebab with Naan

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, galouti kebab with naan. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Galouti Kebab with Naan is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Galouti Kebab with Naan is something that I have loved my entire life. They are fine and they look wonderful.

For Naan: In a small bowl, add the sugar, warm water, and yeast together. Instructions 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. In the same pan, fry cashew nuts.

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

Galouti kebab recipe with step by step method and video. Learn how to make galouti kebab with roti recipe. 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 Originally made with lamb meat mince with a tenderizer during the time of Nawabs in Lucknow.

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.

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. Freshly made naan, melt in the mouth kebabs and a friend to share it with. Galouti means melt in the mouth. The use of green papaya paste to make the meat tender is an age old trick to make the Galouti kebabs.

So that’s going to wrap it up for this special food galouti kebab with naan recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!