spiced lamb and red kidney bean dip with toasted naan chips

Nik Sharma

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spiced lamb and red kidney bean dip with toasted naan chips | Nik Sharma

Come summer and I lean towards ice cream and cold sweet things but also towards smaller dishes that I can snack on versus larger meals. Dips can become a meal especially with a colorful assortment at the table and if you include a few different types (keeping in mind your diner’s preferences) you could end up with a gorgeous spread of tastes and aromas begging to be eaten.

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! 


spiced lamb and red kidney bean dip with toasted naan chips|Nik Sharma


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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.

One Response

  1. Wowww!! Fantastic recipe.It looks like really yummy and easy. Loved reading the blog. thank you for sharing the awesome recipe.I am going to try this. Loved and excited in reading the recipe. It looks soo tasty and delicious.I would have missed the lovely if I didn’t find your site.So keep on sharing hope to see more from you.

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