Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat a non-stick pan and cook the lamb mince until browned, then add the onion, garlic and ginger.
Cook for 3-4 minutes until everything is softened, then add the spices and fry for 1 minute.
Add the stock and tomato purée, cover and leave to cook gently for 10 minutes.
Toss together the red onion, tomato, coriander and some seasoning in a bowl.
Mix together the yogurt and mint sauce in another bowl.
Heat the naan breads under the grill or in the oven until soft and pliable.
To serve, spread the naans with mango chutney, spoon over the lamb mix, then top with the tomato salad and yogurt sauce.
Fold over and eat.