Crispy Curry Cutlet Sandwiches On Naan Bread Recipes

Steps:

• 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.
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Steps:

• Sift the flour, salt, baking powder, yeast and sugar in a bowl and pour in the hand-hot milk, oil, yoghurt and the beaten egg and mix it all together to form a ball of dough.
• Place the dough on to a clean surface and knead it for 10 minutes or more, until it is smooth and satiny.
• Pour about 1/4 tsp oil into a large bowl and roll the ball of dough in it.
• Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for an hour or until the dough has doubled in size.
• Pre-heat your oven to the highest temperature. Put the heaviest baking tray to heat in the oven.
• Punch down the dough and knead it again and divide into 9 equal balls.
• While working on 1 ball, keep the remaining balls covered. Flatten the ball using your hands (or rolling pin) into a tear-shaped naan, about 15 cm in length and about 12 cm at its widest. Brush the top with melted butter.
• Remove the hot baking tray from the oven, grease it well with butter or oil and place the naan on to it (I cook 4 naans in one batch).
• Put it into the oven on the top rack for 2-3 minutes. It should puff up and brown slightly (do keep an eye on it after 2 mins).
• Once puffed up and browned on one side, flip the naan and back into the oven again for another 1-2 minutes till the top of naan goes golden brown (keep an eye after 1 minute).
• Wrap the naans in a clean tea towel and serve hot.