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Nepali Stuffed Nan
Leavened Flat Bread Stuffed with Lamb
For Nan:
3 cups all-purpose flour, sifted
2 Tbls. melted butter
1/2 cup warm milk
1/2 cup warm water or as needed
1 cup yogurt
1 Tbls. yeast
1 Tbls. baking powder
1 Tbls. sugar
1 tsp. salt

For Stuffing:
1 lb ground lamb (chicken can also be used)
1 cup finely chopped scallion
1 tsp. garlic, minced
1 tsp. ginger, minced
2 Tbls. chopped cilantro
1 tsp. turmeric
1 Tbls. curry powder
Salt and Pepper
2 Tbls. cooking oil

 

To prepare lamb stuffing, in a sauté pan heat two tablespoons of oil.

Add turmeric, garlic, ginger and curry powder; fry for a minute or so.

Add ground lamb and sauté until cooked.

Add chopped scallion and cilantro; mix well. Take off heat and allow cooling.

In a small bowl, combine warm milk, water, sugar and yeast. Allow the yeast to reconstitute for about 30 minutes.

In a large bowl, combine the flour, melted butter, baking powder and salt.

Make a well in the center and add milk-water mixture and yogurt, mixing it with the flour until a soft dough is formed.

Dust kneading board with flour; place the dough on the board and knead for ten minutes or so. Cover with plastic wrap and let rest for two hours. The dough will have expanded by two folds. Knead the dough again for another five minutes and allow resting for another half an hour. Divide the dough into three-inch balls. Roll out the dough ball into six-inch circle.

Place two tablespoons of lamb stuffing at the centre of the nan. Fold all edges over towards the centre and pinch to enclose. Sprinkle some dusting flour on the kneading board and gently roll out the stuffed nan into a six-inch circle. Continue with other dough balls. Cover with plastic wrap.

Preheat oven to 450 degrees F.

Place nans on a lightly-buttered baking tray. Lightly brush the top of nans with melted butter. Bake in oven for 10-12 minutes until the nans have risen and surface has turned slightly brown. Do not over bake nans.

Note that nans can also be baked in a hot tandoor which is commonly used in Nepal.

Serve hot with vegetable or meat preparations.

Preparation Time: Serves:
Recipe Origin: Nepal
Submitted by:
Tulsi Regmi, Ph.D.
Ontario
Canada
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