Loaded Naan Nachos With Ground Lamb And Crispy Chickpeas Recipe

• 3/4 cup packed fresh cilantro leaves and fine stems, divided, plus more to garnish
• 1 cup packed fresh mint leaves, plus more to garnish
• 3 jalapeno peppers, seeded and minced, divided
• 1 medium onion, diced, divided (about 1 cup)
• 1 1/2 teaspoons ground cumin, divided
• 2 tablespoons juice from about 2 limes
• Kosher salt
• 4 garlic naan breads, storebought or
• Canola oil
• 1 (15 ounce) can chickpeas, drained, rinsed, and dried
• 1 2/3 teaspoons garam masala, divided
• 1/3 teaspoon plus 1/2 teaspoon paprika, divided
• 2 cups diced fresh mango (about 1 large mango)
• 2 tablespoons ginger, minced
• 4 cloves garlic, minced (about 4 teaspoons)
• 1 pound ground lamb
• 1 teaspoon ground coriander seed
• Freshly ground black pepper
• 1 tablespoon rice wine vinegar
• 1/2 cup Greek-style yogurt

1. Preheat oven to 400u0b0F. In a food processor, combine 1/2 cup cilantro, 1 cup mint leaves, 1 jalapeno pepper, 1/2 teaspoon cumin, 1/2 of the chopped onion, and 1 tablespoon lime juice until completely combined. Thin with water until thick but pourable. Season with salt to taste. Set aside.
2. Cut the naan into triangular pieces and place on a baking sheet. Brush both sides with oil and sprinkle with salt. Bake until golden, about 8 minutes, flipping once halfway through. Keep the oven on but remove the naan chips from the oven and set aside.
3. Toss the chickpeas with 2/3 teaspoon garam masala, 1/3 teaspoon paprika, 1/3 teaspoon salt, and 2 tablespoons oil. Spread the chickpeas out on the baking sheet and bake until crispy, about 35 minutes, tossing once.
4. In a small bowl, combine the mango, remaining 2 jalapeno peppers (seeded and minced), remaining chopped onion, 2 tablespoons of the minced ginger, and the garlic. Set aside.
5. Heat 2 tablespoons oil in a skillet over medium-high heat. Add half of the mango mixture and cook, stirring, until fragrant, about 1 minute. Add the 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 and set aside.
6. Mix the remaining mango mixture with remaining 1/4 cup cilantro (chopped), remaining tablespoon lime juice, and 1 tablespoon rice wine vinegar.
7. Layer the nachos with the ground lamb, roasted chickpeas, mint chutney, mango salsa, and greek yogurt. Garnish with herbs, if desired. Serve immediately

cilantro, mint, peppers, onion, ground cumin, kosher salt, garlic, canola oil, chickpeas, garam masala, paprika, fresh mango, ginger, garlic, ground lamb, ground coriander seed, freshly ground black pepper, rice wine vinegar, yogurt

Taken from www.seriouseats.com/recipes/2015/04/loaded-naan-nachos-recipe.html (may not work)