By: Admin

Region: Indian

Dish:Non Vegetarian - Appetizers/Snacks

Time to Prepare: 25 Mins

Ingredients

-1 tablespoon olive oil
-1 onion, chopped
-2 garlic cloves, chopped
-1 (about 400g) eggplant, cut into 1cm pieces
-8 fresh curry leaves (see note) (optional)
-300g lamb mince
-1/3 cup (110g) tomato kasundi (see note)
-4 naan breads
-2 tomatoes, seeds removed, chopped
-1/2 cup (140g) thick Greek-style yoghurt
-1/2 cucumber, coarsely grated
-Juice of 1/2 lemon
-2 tablespoons chopped coriander

Directions

- Preheat oven to 200°C.

- Heat oil in a frypan over medium heat. Add the onion and garlic and cook, stirring, for 3-4 minutes until softened. Add eggplant and curry leaves (if using) and cook, stirring, for 6-7 minutes until lightly golden. Add the lamb mince and cook, breaking up any lumps with a wooden spoon, for 5-6 minutes until browned. Stir in the kasundi and season.

- Put naan on a baking tray and spread the lamb mixture on top. Add tomatoes and bake for 6-8 minutes until it's heated through, and the edges are starting to crisp.

- Combine yogurt, cucumber, juice, and 1 tablespoon of coriander in a small bowl. Season the mixture. Spoon the yogurt mixture onto the pizzas and sprinkle the remaining 1 tablespoon of coriander. Cut into slices and serve.

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