date:Apr 16, 2014
and cook, stirring, for 3-4 minutes until softened. Add eggplant and curry leaves (if using) and cook, stirring, for 6-7 minutes until lightly golden. Add the lamb mince and cook, breaking up any lumps with a wooden spoon, for 5-6 minutes until browned. Stir in the kasundi and season.
3. Place naan on a baking tray and top with the lamb mixture. Top with tomato and bake for 6-8 minutes until warmed through and edges are starting to crisp.
4. Mix yoghurt, cucumber, juice and 1 tablespoon corian