Servings: Serves 4-6 as a main or 8-10 as an appetizer
For the Braised Lamb
5 pounds Lamb neck or Lamb shoulder
¼ cup olive Oil
2 tablespoons Madras curry powder
1 pound carrots
1 pound celery
1 pound white onions
½ cup garlic
¼ cup Thyme
4 cups Chicken stock
Salt and Pepper
2 Yukon Gold potatoes
2 cups water
For the Curry Sauce
1 tablespoon ginger
1 tsp Turmeric
3 tablespoons curry powder
4 Kaffir lime leaves
2 cups coconut milk
5 oz tofu
1 cup water
2 tablespoons cornstarch
2 tablespoons water
For the Crispy Chickpeas
1 cup Canned chick peas
2 tablespoon smoked paprika
Salt to taste
Smoked Yogurt (or plain)
For the Braised Lamb:
1. Season the lamb liberally with salt and pepper. Heat oil in a dutch oven or other oven safe pot. Preheat the oven to 325 degrees.
2. Sear the lamb on all sides until browned but not cooked through, about 8-10 minutes.
3. Remove from the pan and without wiping out the pan, sauté the carrots, celery, onions, garlic, curry powder, and thyme. Deglaze the pan with the chicken stock being sure to scrape up all the bits from the lamb with a wooden spoon.
4. Bring to a boil and reduce the heat to a simmer. Place the lamb back in the stock and cover. Place the pot in the oven and cook for 2 hours.
5. Once the lamb has been cooked allow the lamb to cool down in the pot where the meat will rest and absorb the liquid for 1-2 hours.
6. Remove the lamb from the braising liquid and cut into small cubes.
7. While the lamb is cooking, cut the potatoes into a small dice. Place in a small pot with the water and salt. Cook the potatoes until they can just be pierced with a fork but are not mushy. Strain the potatoes in an ice bath and reserve for the chana.
Make the Curry Sauce
1. Cook the ginger and scallion in a sauce pan over medium heat until tender.
2. Add the kaffir lime leaf, curry powder and turmeric. Mix together the cornstarch and water to form a slurry.
3. Shake or stire the coconut milk and add to the pot. Bring to a simmer and then add the cornstarch slurry.
4. Transfer the mixture to a blender with the tofu. Blend until smooth and season with salt.
For the Crispy Chickpeas
1. Bring a pot of frying oil to 375 degrees. Drain the liquid from a can of chickpeas and rinse well.
2. Fry the chickpeas until crispy. Remove from the oil and place on paper towels. Immediately sprinkle with salt and smoked paprika.
1. Toast the naan and smear with the yogurt evenly.
2. Combine 2 cups of the braised lamb with ½ cup of potatoes, 1/3 cup of canned chickpeas, and 2/3 cup curry sauce.
3. Pile the Lamb Chana on top of the Naan and yogurt and garnish with crispy chickpeas.