Delicious sauce and easy prep by using naan instead of making your own dough. This is a version that I modified from Bon Appetit by SAFFRON MEDITERRANEAN KITCHEN, WALLA WALLA, WA
Ingredients
Tomato Sauce
- 1 Tbs olive oil
- ½ small onion chopped
- 1 clove garlic chopped
- ½ serrano or jalapeno chile seeded, chopped
- 1 14 oz diced tomatoes fire roasted
- ¼ cup canned piquillo peppers chopped
- 2 tsp brown sugar
- 2 tsp red wine vinegar
- ½ tsp ground cumin
- 1 tsp salt
- ½ tsp pepper
Meat
- 2 Tbs butter
- 1 small onion chopped
- 1 Tbs garlic chopped
- 1 lb ground lamb
- 1 tsp Aleppo pepper
- 1 tsp ras-el-hanout
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp pepper
Assembly
- 4 naan breads
Instructions
Tomato Sauce
- Heat oil in a large skillet over medium-high heat. Add onion, garlic and serrano chile and cook, stirring often, until beginning to brown, about 4 minutes. Add tomatoes, pepper, brown sugar, vinegar and cumin; season with salt and pepper. Bring to a boil, reduce heat, and simmer, stirring often, until thickened, 15-20 minutes. Let cool slightly, then puree in a blender until smooth.
Meat
- Heat butter in a large skillet over medium-high heat until golden brown about 3 minutes. Add onion and garlic and cook, stirring often, until softened, 5-8 minutes. Add lamb, cook, breaking up with a spoon until browned, 6- 8 minutes. Drain off fat and add Aleppo pepper, ras-el-hanout, cumin, salt and pepper and stir until combined.
Assembly
- Preheat oven to 450°F. Put naan on baking sheet and spread each with a layer of tomato sauce, then top with meat mixture. Cook for 10-12 minutes and serve.
- Sauce and meat mixture can be made 1 day ahead. Cover separately and keep chilled.
Notes
I don't always have piquillo pepper on hand so substitute with half red or yellow pepper and cook with the onions, for the sauce. If you don't have Aleppo pepper, I have used 3/4 tsp paprika and 1/4 tsp cayenne as a good replacement.