Loaded Naan Nachos with Ground Lamb and Crispy Chickpeas

Ingredients

  • 3⁄4 packed cup fresh cilantro, minced
  • 1 packed cup fresh mint leaves
  • 2 jalapeno peppers, seeded and minced
  • 1 medium onion, diced
  • 1 1⁄2 teaspoons cumin, ground
  • 2 tablespoons juice (about 2 limes)
  • Kosher salt
  • 4 garlic, or regular, naan breads
  • Neutral oil such as peanut, canola, or vegetable
  • 1 (15 ounces) can chickpeas, drained, rinsed, and dried
  • 1 2⁄3 teaspoons garam masala
  • 1⁄3 teaspoon plus 1⁄2 teaspoon paprika
  • 2 tablespoons fresh ginger, minced
  • 4 cloves garlic, minced
  • 1 pound ground lamb
  • 1 teaspoon coriander seed, groun
  • Freshly ground black pepper
  • 1 tablespoon rice vinegar
  • 1⁄2 cup greek yogurt

Instructions

  1. Heat oven to 400*F.  Combine 1⁄2 cup cilantro, 1 cup mint, 1 jalapeno pepper, 1⁄2 teaspoon cumin, 1⁄2 of the chopped onion, and 1 tablespoon lime juice in food processor and process until smooth.  Thin with water until thick but pourable.  Season with salt to taste and set aside.  
  2. Cut the naan into triangular pieces and place on baking sheet.  Brush both sides with oil, sprinkle with salt, and bake until golden, about 8 minutes, flipping once halfway through.  Remove naan chips from oven.  
  3. Toss chickpeas with 2⁄3 teaspoon garam masala, 1⁄3 teaspoon paprika, 1⁄3 teaspoon salt, and 2 tablespoons oil.  Spread chickpeas on baking sheet and bake until crispy, about 35 minutes, tossing once.  
  4. In a small bowl, combine the remaining jalapeno, chopped onion, 2 tablespoons of ginger, and garlic,   
  5. Heat 2 tablespoons oil in skillet over medium-high heat.  Add half of jalapeno mixture and cook, stirring, until fragrant, about 1 minute.  Add ground lamb, 1 teaspoon garam masala, 1 teaspoon cumin, 1 teaspoon ground coriander, remaining 1⁄2 teaspoon paprika, and salt and pepper to taste.  Cook, stirring, until cooked through.  
  6. Mix remaining jalapeno mixture with remaining 1⁄4 cup cilantro, remaining tablespoon lime juice, and 1 tablespoon rice vinegar.  
  7. Layer the naan chips with ground lamb, roasted chickpeas, cilantro-mint sauce, jalapeno salsa, and greek yogurt.  

Comments

This recipe is from Serious Eats and, even though I made it quite some time ago, I still remember that it was delicious.  The original recipe called for mango, which I omitted.  I sort of wished that I’d added cucumber or corn, but then they’d be similar to other things that I make, so probably best this way.  We all enjoyed this.