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1
Preheat oven to 400u00b0F. In a food processor, combine 1/2 cup cilantro, 1 cup mint leaves, 1 jalapeno pepper, 1/2 teaspoon cumin, 1/2 of the chopped onion, and 1 tablespoon lime juice until completely combined. Thin with water until thick but pourable. Season with salt to taste. Set aside.
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2
Cut the naan into triangular pieces and place on a baking sheet. Brush both sides with oil and sprinkle with salt. Bake until golden, about 8 minutes, flipping once halfway through. Keep the oven on but remove the naan chips from the oven and set aside.
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3
Toss the chickpeas with 2/3 teaspoon garam masala, 1/3 teaspoon paprika, 1/3 teaspoon salt, and 2 tablespoons oil. Spread the chickpeas out on the baking sheet and bake until crispy, about 35 minutes, tossing once.
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4
In a small bowl, combine the mango, remaining 2 jalapeno peppers (seeded and minced), remaining chopped onion, 2 tablespoons of the minced ginger, and the garlic. Set aside.
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5
Heat 2 tablespoons oil in a skillet over medium-high heat. Add half of the mango mixture and cook, stirring, until fragrant, about 1 minute. Add the ground lamb, 1 teaspoon garam masala, 1 teaspoon cumin, 1 teaspoon ground coriander, remaining 1/2 teaspoon paprika, and salt and pepper to taste. Cook, stirring, until cooked through and set aside.
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6
Mix the remaining mango mixture with remaining 1/4 cup cilantro (chopped), remaining tablespoon lime juice, and 1 tablespoon rice wine vinegar.
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7
Layer the nachos with the ground lamb, roasted chickpeas, mint chutney, mango salsa, and greek yogurt. Garnish with herbs, if desired. Serve immediately
