Lamb naans

By Bookworm

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Ingredients

375 g minced lamb
3 tsp dried mixed herbs
25 g sun-dried tomatoes, drained and finely and chopped
4 mini naan breads
50 g spinach leaves
50 g mozzarella, grated
olive oil, to drizzle
balsamic vinegar, to serve
crunchy salad, to serve

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Heat a large non-stick pan and dry-fry the mince with 2 teaspoons of the herbs or oregano and sun-dried tomatoes for 6-8 minutes until the mince is cooked. Season, if required.

2. Preheat the grill. Place the naans on a baking sheet and scatter evenly with the spinach leaves. Spoon over the lamb mixture, Top with the mozzarella cheese and the remaining dried herbs. Sprinkle with the olive oil.

3. Cook under the grill for 3-4 minutes or until the cheese has melted. Drizzle the naans with a little balsamic vinegar and serve immediately.