India > Indian Breads > Naan

Naan Qalia with Peas Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1/2 cup plain yogurt
- 1/4 cup vegetable oil
- 1 tsp salt
- 1 tsp sugar
- 1 tsp active dry yeast
- 1 lb boneless lamb, cut into small pieces
- 1 cup frozen peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ginger paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/4 tsp garam masala
- 2 tbsp ghee
- 1/4 cup chopped fresh cilantro

Special equipment needed:
- Stand mixer with dough hook attachment
- Cast iron skillet or tawa
- Large skillet or Dutch oven

Step-by-step instructions:

1. In a large mixing bowl, combine the flour, salt, sugar, and yeast. Mix well.
2. Add the warm water, yogurt, and vegetable oil to the bowl. Mix until a dough forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Cover the bowl with a damp towel and let the dough rest for 1 hour.
5. Meanwhile, heat the ghee in a large skillet or Dutch oven over medium-high heat.
6. Add the chopped onion, garlic, and ginger paste to the skillet. Cook until the onion becomes translucent.
7. Add the lamb pieces to the skillet and cook until browned on all sides.
8. Add the cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala to the skillet. Mix well.
9. Add enough water to the skillet to cover the lamb pieces. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
10. Add the frozen peas to the skillet and cook for an additional 10 minutes.
11. Preheat a cast iron skillet or tawa over medium-high heat.
12. Divide the dough into 8 equal pieces. Roll each piece into a ball and flatten it into a disc shape.
13. Place the naan on the hot skillet or tawa and cook for 1-2 minutes on each side until it puffs up and becomes lightly browned.
14. Brush the naan with ghee and sprinkle with chopped cilantro.
15. Serve the naan hot with the lamb and pea mixture.


Time:
Preparation time: 1 hour 15 minutes
Cooking time: 40 minutes
Temperature:
Skillet or tawa: medium-high heat
Lamb mixture: low heat
Serving size:
4 servings

Nutritional information:
Calories: 650
Fat: 30g
Carbohydrates: 60g
Protein: 35g
Sodium: 800mg

Substitutions for ingredients:
- Chicken or beef can be substituted for lamb
- Fresh peas can be substituted for frozen peas
- Butter can be substituted for ghee

Variations:
- Add diced potatoes to the lamb mixture for a heartier dish
- Substitute spinach for peas for a vegetarian option
- Add diced tomatoes to the lamb mixture for a tangy flavor

Tips and tricks:
- Make sure the skillet or tawa is hot before cooking the naan to ensure it puffs up properly
- Use a stand mixer with a dough hook attachment to make kneading the dough easier
- Let the lamb mixture simmer for at least 30 minutes to ensure the meat is tender

Storage instructions:
Leftover naan and lamb mixture can be stored in separate airtight containers in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the naan in a toaster or oven at 350°F for 5-7 minutes. Reheat the lamb mixture in a skillet over medium heat until heated through.

Presentation ideas:
Serve the naan and lamb mixture on a large platter with fresh cilantro sprinkled on top.

Garnishes:
Chopped fresh cilantro

Pairings:
- Raita (yogurt sauce)
- Basmati rice
- Chutney

Suggested side dishes:
- Roasted vegetables
- Salad
- Samosas

Troubleshooting advice:
- If the naan doesn't puff up, the skillet or tawa may not be hot enough
- If the lamb is tough, let it simmer for a longer period of time

Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat
- Store leftovers in the refrigerator within 2 hours of cooking

Food history:
Naan Qalia is a traditional dish from the Indian subcontinent, particularly popular in the northern regions of India and Pakistan. It is a flavorful lamb curry served with naan bread.

Flavor profiles:
The lamb is cooked with a blend of spices including cumin, coriander, turmeric, and garam masala, giving it a warm and slightly spicy flavor. The naan bread is soft and chewy with a slightly tangy flavor from the yogurt.

Serving suggestions:
Serve the naan and lamb mixture with a side of raita and basmati rice for a complete meal.

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Region: Indian

Taste: Spicy, Savory, Tangy, Herbal, Aromatic