Naan Topped with Spicy Lamb Patties and Raita



Spicy Lamb Patties
  • 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


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.