Lamb tikka flatbreads

• servings: 4 servings
• active time: 10 minutes

Ingredients

2 tbsp tikka masala curry paste or tandoori paste

4 x 200g lamb rump steaks

1 tbsp sunflower oil

4 naan breads, warmed

2 truss tomatoes, roughly chopped

1 red onion, halved, thinly sliced

1/2 bunch mint, leaves picked

1 cup (280g) thick Greek-style yoghurt

Directions

Brush the curry paste over the lamb. Heat oil in a large frypan over medium heat. Cook the lamb, turning, for 6-7 minutes for medium or until cooked to your liking. Set aside to rest for 3 minutes, then thinly slice.

To serve, divide the lamb among naan breads, top with with tomato, red onion and mint, and drizzle with yoghurt.

Notes

https://www.taste.com.au/recipes/lamb-tikka-flatbreads/d044befb-3435-4f2b-876f-b97f09622aa4