Curry leaves are to the Indian subcontinent as basil leaves are to Italy. These fragrant, nutty-flavoured leaves are delightful when fried with mustard seeds until crisp. Here they are tumbled over delicious spiced lamb naans with a creamy carrot raita on the side. It's an astonishing amount of flavour for just 20 minutes of input.
Heat ½ the oil in a frypan over medium heat. Pick curry leaves from their stems and discard stems. Add curry leaves and mustard seeds to frypan and cook, stirring continuously, for 1 minute or until mustard seeds start to pop and curry leaves start to crisp and turn translucent. Remove from pan and set aside to cool in a bowl.
Return frypan with remaining oil to medium-high heat. Add mince with a ¼ teaspoon salt flakes and cook, breaking up with a wooden spoon, for 5–6 minutes or until caramelised. While mince is cooking, continue with step 3.
Peel and slice onion into thin half-moons. Grate ginger. Add onion to mince and cook for 3–4 minutes or until starting to caramelise. Stir through ginger, turmeric and garam masala and cook for 30 seconds or until fragrant.
Peel and grate carrot. Place carrot, yoghurt, ⅛ teaspoon sea salt flakes and cracked black pepper in a bowl and stir to combine.
Add mango chutney to mince mixture and stir for 30 seconds or until mince is glossy and sticky. Remove from heat.
Warm naans according to packet instructions. Roughly chop cucumber into 2cm pieces. Place cucumber, curry leaf and mustard seed oil, red wine vinegar, ⅛ teaspoon sea salt flakes and a good crack of black pepper in a bowl and mix to combine. Top naans with mince and cucumber salad and serve with carrot raita.