This is an easy dip to make at home, you season and cook the lamb with a few spices, add a bit if fresh cheese and serve it warm toasted nibbles of naan. If you want to take it a step further, brush the naan with a little melted butter before you serve. Fresh labneh is also a good cheese option here! Lamb and Red Kidney Bean Dip with Naan chips This is a wonderful warm dip-type appetizer to serve or simply snack on during the week. I usually serve it with toasted naan chips to scoop out this dip. Serves 6 to 8 Ingredients 1 Tbsp olive oil 1 red onion, minced 3 Tbsp tomato paste 1 tsp caraway seeds 1 tsp cumin seeds 1 tsp nigella seeds 1 tsp red chile flakes 1 lb ground lamb 1 tsp fine sea salt 1 can kidney beans, drained ½ cup fresh goat or sheep cheese, diced into 1/4 -inch cubes 1 bunch cilantro leaves, chopped Juice of one lime 2 homemade or store-bought naans Heat the oil in a large skillet on medium-high heat. Add half of the onion and sauté for about 4 to 5 minutes until they start to translucent. Stir in the tomato paste, caraway, cumin, nigella and chile and cook for 1 minute. Fold in the lamb and cook for about 15 to 20 minutes with occasional stirring until the meat has browned and is completely cooked. Sprinkle the salt and remove from heat. At this point, you can drain and discard some of the fat. Transfer the cooked lamb mixture to a large bowl and fold in the kidney beans, cheese, remaining onion, cilantro and the lime juice. Taste and adjust seasoning if necessary. To prepare the toasted naan Preheat the oven to 350F. Cut the naan half across its length and then cut each half into 1/2-inch strips. Arrange them on a baking sheet lined with parchment paper and bake in the preheated oven for about 6 to 8 minutes until they start to get crispy. Remove from oven and serve warm with the lamb dip. Disclaimer: This post was made possible and sponsored by the American Lamb Association. All opinions expressed are solely my own. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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