0.5 cup mint leaves fresh finely chopped coarsely chopped
2 round tablespoons garam masala
3 cloves garlic finely chopped
0.3 cup greek yogurt for topping cutlets
1.5 pounds lamb
4 naan breads
4 servings olive oil for drizzling
0.5 onion red very thinly sliced
4 servings salt and pepper
1 box pkt spinach frozen dry organic chopped
3 vine tomatoes halved thinly sliced
Equipment
frying pan
baking paper
Directions
Combine the lamb with the spinach, 3 tablespoons finely chopped mint, yogurt, garam masala, salt, pepper and garlic.
Place about one-sixth of the mixture on a piece of wax or parchment paper and place another sheet on top.
Roll out the meat into a thin free-form cutlet no more than 1/2-inch thick. Repeat for the remaining meat.
Combine the remaining mint with tomatoes, onions and some salt and pepper.
Heat the griddle to medium-high heat.
Drizzle with some olive oil to lightly coat. Cook the patties until golden on each side, 6 to 8 minutes. Wipe the griddle and add a splash of water then add the naan bread, a few at a time, and cook until crispy and blistered on each side. Halve the naan across.
Serve the patties on half a naan topped with some tomato salad and a dollop of yogurt, set another half of naan on top to complete your sandwich.
Get Rachael's shopping list for this episode's recipes here.
