We've reached out to the sub-continent for inspiration for this delicious lamb-topped naan. Quick-cook mince is redolent with Indian spices and topped with a kachumber salad of chopped tomato and cucumber, then drizzled with minty yoghurt for a lively dish that dials up dinnertime flavour.
Heat a non-stick frypan over medium heat. Add naan breads and warm for 1 minute each side. Wrap in a clean tea towel and keep warm while you make the topping.
Heat oil in a frypan over medium-high heat. Add lamb mince and tandoori paste and cook, breaking up with a wooden spoon, for 6–7 minutes or until browned all over.
Finely grate lemon zest. Add zest to frypan with ½ teaspoon salt flakes. Stir to combine, remove from heat and cover to keep warm.
Meanwhile, pick mint leaves from their stems and finely chop ½ the mint, reserving remaining leaves to serve. Place mint and yoghurt in a bowl and season with salt and pepper. Juice ½ the lemon, add to yoghurt and stir to combine. Cut remaining lemon into wedges.
Roughly chop tomato and cucumber. Thinly slice eschalot. Place everything in a bowl and toss to combine.
Divide tandoori lamb mixture between naans and top with kachumber salad. Drizzle with mint yoghurt and top with remaining mint leaves. Serve with lemon wedges and eggplant chutney.