See our easy recipe for naan bread to make your own wraps for this recipe.


  • 200g lamb mince
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • a small chunk ginger, grated
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp smoked paprika
  • 1 tsp chilli powder
  • 50ml chicken or lamb stock
  • 1/2 tbsp tomato purée
  • 1/4 red onion, finely chopped
  • 1 tomato, diced
  • a small handful coriander leaves
  • 2 naan breads
  • 4 tbsp mango or chilli chutney

Yogurt sauce

  • 100ml natural yogurt
  • 2 tsp mint sauce


  • STEP 1

    Heat a non-stick pan and cook the lamb mince until browned, then add the onion, garlic and ginger.

  • STEP 2

    Cook for 3-4 minutes until everything is softened, then add the spices and fry for 1 minute.

  • STEP 3

    Add the stock and tomato purée, cover and leave to cook gently for 10 minutes.

  • STEP 4

    Toss together the red onion, tomato, coriander and some seasoning in a bowl.

  • STEP 5

    Mix together the yogurt and mint sauce in another bowl.

  • STEP 6

    Heat the naan breads under the grill or in the oven until soft and pliable.

  • STEP 7

    To serve, spread the naans with mango chutney, spoon over the lamb mix, then top with the tomato salad and yogurt sauce.

  • STEP 8

    Fold over and eat.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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