Who’m I kidding, I had no idea what to name this beast. I was going to make gyros à la lamb curry. Which turned into lamb pitas for SEO purposes. Which turned into me unable to find pita bread at my local grocery (I demand to know who stocks the shelves? Whooooooooooooooooooooo?) which led me straight to naan. Do you hear the banjo music playing in the background? No, you don’t…because that would be nonsensical.
In any caaaaaaaaaaaase, naan does not fold in awesome taco shape the way pita bread does. Not by any stretch of the imagination. In point of fact, it breaks when folded – but we still love you, naan, you little flat bread you!
So crock you up some lamb. The lay down your naan. You stack the fruits of your labor atop and then you diiiiie all over your Curry Lamb Naan Tostada while watching The Voice. And you think to yourself, Adam Levine reaaaally looks like he could use a lamby tostada right about now. And as you relish every bite of the best meal you ever did eat, your heart melts at the sound of Blake Shelton’s voice.
We’ve hung with the lamb curry (or curry lamb…is there a difference, who knows?) a couple of times here on The Roasted Root and I’m pleased to admit, I have figured out the most cheater cheater pumpkin eater easiest lamb curry recipe ever. This is even easier than my Easy Lamb Curry recipe. Oh how I bamboozled you. This supercalifragilistic easy curry lamb evolved from me being too lazy to sauté or chop ANYTHING, so the recipe is three ingredients tall.
How. does. that. even. happen? Well it starts with you skipping a workout and then skipping three and then five workouts and all of a sudden, laziness has seeped into every facet of your shameless being. That’s how you get faaaaaaaaaaabulous curry out of three ingredients (four if you count salt). Too much talk, not enough lamb-a-rama-lamb-a-ding-dong. Does anyone actually read this stuff?? I hope not…
And then there were Curry Lamb Naan Tostadas.
Curry Lamb Naan Tostadas
For the Curry Lamb
- 1.5 pounds lamb stew meat or two lamb leg steaks
- 1 full-fat canned coconut milk* full fat recommended
- 2 tablespoons yellow curry powder
- Salt to taste
For the Curry Lamb Naan Tostadas
- 1 pieces package prepared naan 2
- ½ cup uncooked brown rice couscous or brown rice
- Red onion chopped
- leaves Mint chopped
- Plain Greek Yogurt
Pour the coconut milk and curry powder into your crock pot and mix it around so that the curry powder gets incorporated into the coconut milk.
Add the lamb meat and spoon coconut milk on top so that the meat is as covered in liquid as possible (it’s fine if it’s not fully covered).
Set the crockpot on its lowest setting and allow it to cook 7 to 8 hours.
Follow the instructions on your brown rice couscous package (usually a 1:2 ratio of couscous to water; bring water to a boil then lower the temp and cook for 10 to 12 minutes).
When you’re ready for dinner, plunk a large piece of naan on your plate. Layer the brown rice couscous on top and then the lamb curry. Don’t let those delicious juices left in the crock pot go to waste – spoon the sauce from the crock pot on top!
Serve with desired amount of Greek yogurt, red onion and mint on top!