Ingredients
- 750g lamb mince
- 2 tablespoons tandoori paste
- 1/4 cup finely chopped coriander
- salt and cracked black pepper
- 2/3 cup Greek style yoghurt
- 1 garlic clove, crushed
- 1/3 cup finely chopped mint
- 4 naan bread rounds, warmed
- 2 vine-ripened tomatoes, sliced
- 75g baby spinach leaves
- 1/2 red onion, finely sliced
Method
- Step 1Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place the lamb mince in a large bowl with the tandoori paste, coriander, salt and cracked black pepper and mix until well combined.
- Step 2Divide the mixture into eight equal portions and shape into patties. Place on lined tray, cover and refrigerate for 15 minutes.
- Step 3Meanwhile, combine the yoghurt, garlic and mint with salt and pepper and set aside.
- Step 4Heat a large non-stick frying pan over medium-high heat and spray with oil spray. Cook the patties in batches for 3 minutes each side, then transfer to a lined baking tray. Place in the preheated oven for 5-10 minutes or until cooked through.
- Step 5Divide the naan bread between serving plates and top with the tomato, spinach, onion and patties. Drizzle with yoghurt mixture and serve.
Nutrition
3284 kj
Energy
40g
Fat Total
14g
Saturated Fat
6g
Fibre
52g
Protein
143mg
Cholesterol
638.94mg
Sodium
21g
Carbs (sugar)
51g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Kate Murdoch
- Image credit: Oliver Ford
- Publication: Taste.com.au
0