Keema Naan

This savoury naan dish is an Indian version of a "toastie"

Keema Naan
serves 2

225g lamb mince
1 tbsp mild curry powder
2 tbsp tomato puree
2 large plain naan
2 tbsp chopped fresh coriander

Dry-fry the mince in a non-stick pan until browned. Add the curry powder and cook for 2 minutes. Add the tomato puree and continue cooking for 4 minutes.

Meanwhile warm the naans, cut in half widthways, then slice open to make a pocket.

Add the coriander to the mince. Divide the mince between the naans gently pressing them flat. Sprinkle with water and grill for 2 minutes.