Lamb naanwich
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 200g lamb mince
- 1 small onionfinely chopped
- 1 clove garliccrushed
- a small chunk gingergrated
- 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 onionfinely chopped
- 1 tomatodiced
- a small handful coriander leaves
- 2 naan breads
- 4 tbsp mango or chilli chutney
Yogurt sauce
- 100ml natural yogurt
- 2 tsp mint sauce
Nutrition: per serving
- kcal862
- fat31.7g
- saturates9.4g
- carbs101.7g
- sugars28.5g
- fibre8.1g
- protein38.5g
- salt2.8g
Method
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.
