Naan Topped with Spicy Lamb Patties and Raita
- 16-20
Ingredients:
- 3 pieces naan bread
- 1 pound ground lamb
- 1 bunch fresh cilantro, chopped
- 1 teaspoon garlic, minced
- ½ teaspoon sumac
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ¼ teaspoon cinnamon powder
- 1 teaspoon fennel seeds
- Extra virgin olive oil
Kosher or sea salt to taste
Chilled Jalapeño Raita
- 1 cup plain yogurt
- 1 cup buttermilk
- ¼ cup Vidalia onions, diced small
- ½ teaspoon jalapeño pepper, chopped fine
- ½ teaspoon crushed red chili flakes
- ½ teaspoon cumin powder
Cracked black pepper and kosher salt to taste
Instructions:
Spicy Lamb Patties
Preheat oven to 350 degrees.
Use a 1/1/2-inch cutter and make 20 naan circle cutouts. Place on a baking pan and drizzle extra virgin olive oil over the top of the bread rounds. Bake in preheated oven for 8 minutes. Remove and let cool. Toast fennel seeds in a small sauté pan over medium heat until fragrant and slightly darker, about 1 minute. Grind to powder in a coffee grinder. In a mixing bowl, combine the lamb and spices. Mix well with hands and then form into 1-ounce flat oval patties. Place a heavy-bottomed skillet over medium-high heat and cook for 4-5 minutes on each side. Top each naan bread round with a cooked lamb patty and then top each lamb patty with Jalapeno Raita (see recipe below).
Chilled Jalapeno Raita
Whisk yogurt and buttermilk together in a mixing bowl. Add onions and spices. Stir to blend well. Store in a sealed container.