Crispy Curry Cutlet Sandwiches on Naan Bread

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 45 min
  • Yield: 4 servings
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Ingredients

1 1/2 pounds ground lamb or turkey

1 box chopped organic frozen spinach, defrosted and wrung dry 

About 1/2 cup fresh mint leaves, about 3 tablespoons finely chopped and a fat handful coarsely chopped

About 1/2 cup fresh mint leaves, about 3 tablespoons finely chopped and a fat handful coarsely chopped 

1/3 to 1/2 cup Greek yogurt, plus some for topping cutlets 

2 round tablespoons garam masala, 2 palmfuls, or other curry powder

Salt and pepper

Salt and pepper 

3 to 4 cloves garlic, finely chopped 

3 vine tomatoes, halved and thinly sliced 

1/2 red onion, very thinly sliced 

Olive oil, for drizzling 

4 Naan breads 

Directions

  1. 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.
  2. Combine the remaining mint with tomatoes, onions and some salt and pepper.
  3. 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.
  4. Get Rachael's shopping list for this episode's recipes here.