Spiced Lamb Naans with Mint Yoghurt and Kachumber Salad

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.

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.