I always think nachos are best fully loaded. Almost to the point where you can barely see the chips. I like lots of meat, lots of cheese, lots of sour cream, and lots of salsa.
But when my boys requested naan-chos (that'd be a dish with lots of Indian flavors on top of naan chips), I used a few strategic ingredients to give them that Indian feel. I topped the crisp naan chips with garam masala-spiced ground lamb, tamarind chutney, date chutney, plain yogurt, and fresh cilantro. Delish.
Oh, and a quick note: No, they didn't come up with that dish on their own. They have been binge-watching some food truck show on Netflix with Daddy. I watch occasionally. Apparently, there's an Indian food truck on there that made naan-chos. They have been requesting it ever since that episode. I finally got around to making it for them, well, making my version of it for them.
- 1 T ghee, or butter
- 1 onion, peeled and diced
- 2 garlic cloves, crushed
- 1 pound ground lamb
- 1" knob of fresh ginger, grated
- 2 t garam masala (our blend: here)
- 2 tomatoes, finely diced
- 3 T plain yogurt
- melted ghee or butter
- tamarind chutney
- date chutney
- plain yogurt
- fresh cilantro
In a large, flat-bottom pan, melt the ghee. Cook the onions and garlic until softened. Add in the ground beef and cook until fully browned. Stir in the ginger, garam masala, and tomatoes. Cook until the tomatoes have lost their shape and dissolved into a sauce. Stir in the yogurt and heat through. Set aside.
Preheat oven to 375 degrees F. Slice naan into wedges. Brush the tops with melted ghee or butter and lay on a parchment or silicone-lined baking sheet. Cook to 5 to 6 minutes. Flip the naan and bake for an additional 5 to 6 minutes. Crisps should be golden brown.
To assemble, lay naan chips on your serving plate. Top with garam masala lamb. Drizzle - to your liking - with chutneys and yogurt. Sprinkle with fresh cilantro.
For Jake, who has recently gone gluten-free, I cut some gluten-free English muffins into triangles and toasted them for him. Same toppings.