Lamb Rogan Josh Nachos

Instructions

1. Prepare the lamb
   Pat the lamb pieces dry with paper towels and season with salt and pepper. Heat 2 tablespoons of oil in a large heavy-bottomed pot over medium-high heat. Brown the lamb in batches until golden on all sides, about 3-4 minutes per batch. Transfer to a plate and set aside.
2. Make the Rogan Josh base
   In the same pot, add the remaining oil and reduce heat to medium. Add the onions and cook until softened and golden, about 8-10 minutes. Add the garlic and ginger, and cook for another 2 minutes until fragrant. Stir in the Rogan Josh paste, ground cumin, and ground coriander. Cook for 2 minutes until the spices are aromatic.
3. Simmer the curry
   Return the lamb to the pot along with any accumulated juices. Add the chopped tomatoes and chicken stock. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the lamb is tender and the sauce has thickened. Stir occasionally and add more stock if it becomes too dry.
4. Prepare the nachos base
   Preheat the oven to 190°C (375°F). Arrange the tortilla chips in a single layer on a large ovenproof dish or baking sheet. Ensure they overlap slightly but create a substantial base for the toppings.
5. Assemble the nachos
   Once the Rogan Josh is cooked and the lamb is tender, spoon it generously over the tortilla chips. Make sure to distribute the lamb pieces evenly. Sprinkle both types of cheese over the top, ensuring good coverage.
6. Bake the nachos
   Place the assembled nachos in the preheated oven and bake for 10-12 minutes, or until the cheese is completely melted and bubbling, with some golden spots appearing on top.
7. Garnish and serve
   Remove from the oven and immediately garnish with dollops of Greek yogurt, fresh coriander leaves, mint, and sliced red chilies. Serve hot while the cheese is still melted and gooey.