Ingredients
• 2 tblsps madras curry paste
• 2 tblsps Greek yoghurt
• 4 x 120g lamb leg steaks, trimmed
• 1 tblsp vegetable oil
• 4 naan bread
• ⅓ cup mango chutney
• 250g punnet cherry tomatoes, halved
• ½ red onion, thinly sliced
• 1 cup grated pizza cheese
Method
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Combine curry paste and yoghurt in a large bowl. Mix well. Add lamb and toss to coat.
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Heat oil in a large, non-stick frying pan over a medium heat. Add lamb. Cook for about 3 minutes on each side, or until just cooked. Remove. Thinly slice.
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Place naan bread on two oven trays lined with baking paper.
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Cook in a hot oven (200°C) for about 3 minutes, or until heated. Remove.
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Spread chutney evenly over bread. Top with lamb, tomatoes and onion. Sprinkle evenly with cheese. Return to the same hot oven.
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Cook for about 10 minutes, or until cheese is melted and bases are crisp.
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Garnish with mint leaves. Serve with extra yoghurt and chutney, if desired.
