 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
Qeema wala naans are one of Lahore's many great eat-out attractions, and reminiscent of Lahore Cantt.'s wintery nights at Zakir Tikka house :) This recipe is deceptively easy to make esp. when you make the meat mixture in advance. Ingredients:
for minced lamb/ goat meat filling |
goat mince 2 lbs/ 1 kg |
onions 4 medium |
green chillies 6 medium (deseeded and finely chopped - use less for mild hot) |
fresh coriander leaves 1 cup (finely choped) |
salt to taste |
red chilli powder 3 tps (use less for mild hot) |
garam masala(ground) 2 tsp |
garlic paste 2 tsp |
ginger paste 2 tsp |
nutmeg (ground) 1 heaped tsp |
white vinegar 1 and 1/4 tsp |
for naan bread |
all purpose flour 4 cups |
self rising yeast 1 tsp |
warm water 1/4 cup (for proofing yeast, not too hot it should be warm enough so that you can run your hand under it) |
water as needed to knead the dough |
salt a pinch |
sugar 1 tbsp |
plain yogurt 1/2 cup |
baking powder 1 tsp |
oil 2 tbsp |
butter 1/2 cup for glazing the cooked naans |
Directions:
1. Proof yeast by adding it to a mixture of sugar and warm water for 5 minutes. If it is active it will become frothy and bubbly.
2. In a big bowl add dry ingredients for naan dough, mix, form a well in the middle and add wet ingredients including the yeast and mix again. Add enough water to form a pliant dough. Cover with a damp cloth and leave in a warm place to rise for at least 3-4 hours. The dough should rise to double its original size.
3. While the naan dough is rising, put the goat mince in a separate bowl and add all the ingredients, except onions to it and mix well.
4. Chop onions in a chopper till they are finely chopped, make sure that you do not over chop and they become a paste. Take these out in a small bowl and drain the water from them using a spatula, a wide mouthed spoon or even better squeeze them with your hands.
5. Mix the drained chopped onions to the minced meat mixture. Leave to marinate in a fridge for at least 2-3 hours so that the flavours blend in.
6. Once the naan dough has risen to almost double its size, make 8 equal portions. Set the oven to high on broiler. Make sure that the baking stone is placed correctly on the middle rack (I have to buy one yet so I use a cookie sheet lined with greased aluminium foil :).
7. Roll out each portion a little and add minced meat mixture (almost the same size ball as the naan ball was or smaller) in the middle. Roll up the sides and make a ball again. Pat flat with your hands and using some flour once again roll out to a 7 - 8 inch naan. Pinch the top using your finger tips so that the whole front of the naan is punctured. This will ensure that the steam has a way to escape and the naans do not become too soggy from the meat juices.
8. Broil in batches on a baking stone or greased aluminium foil 3-5 minutes front side, once the top gets browned flip and broil for another 1-2 minues on the other side if needed.
9. Glaze with a bit of butter as soon as the naan comes out of the oven. Serve hot with mint/ tamarind chutney.
10. Tips: If the naans are burning keep the door of the oven open as your oven may be too hot.
11. The minced meat mixture can be made one day in adavnce and any left over minced meat mixture can be used to make khachey qeema ki tikkiyaan, or patties for a burger.
12. Apologies at this time for not having a photo but will post as soon as I make some next time.
|
|