Lamb Family friendly Main Indian

Indian-style lamb and eggplant pizzas

Name: Indian-style lamb and eggplant pizzas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: /indian
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 garlic cloves, chopped; 1 (about 400g) eggplant, cut into 1cm pieces; 8 fresh curry leaves (see note) (optional); 300g lamb mince; 1/3 cup (110g) tomato kasundi (see note); 4 naan breads; 2 tomatoes, seeds removed, chopped; 1/2 cup (140g) thick Greek-style yoghurt; 1/2 cucumber, coarsely grated; Juice of 1/2 lemon; 2 tablespoons chopped coriander

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by Phoebe Wood

Oct 02, 2015

These Indian-spiced pizzas are perfect for a night on the couch.

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, chopped
1 (about 400g) eggplant, cut into 1cm pieces
8 fresh curry leaves (see note) (optional)
300g lamb mince
1/3 cup (110g) tomato kasundi (see note)
4 naan breads
2 tomatoes, seeds removed, chopped
1/2 cup (140g) thick Greek-style yoghurt
1/2 cucumber, coarsely grated
Juice of 1/2 lemon
2 tablespoons chopped coriander

Method

1.

Preheat oven to 200°C.
2.

Heat oil in a frypan over medium heat. Add the onion and garlic and cook, stirring, for 3-4 minutes until softened. Add eggplant and curry leaves (if using) and cook, stirring, for 6-7 minutes until lightly golden. Add the lamb mince and cook, breaking up any lumps with a wooden spoon, for 5-6 minutes until browned. Stir in the kasundi and season.
3.

Place naan on a baking tray and top with the lamb mixture. Top with tomato and bake for 6-8 minutes until warmed through and edges are starting to crisp.
4.

Mix yoghurt, cucumber, juice and 1 tablespoon coriander together in a small bowl and season. Dollop the yoghurt mixture on the pizzas and scatter with remaining 1 tablespoon coriander. Cut into slices and serve.