Ingredients
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1 red onion
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1 tablespoon fresh parsley leaves
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1 lb fresh ground beef or 1 lb fresh ground lamb
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2 teaspoons ground cumin
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2 tablespoons pine nuts
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1 1/2 teaspoons paprika
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1 tablespoon fresh lemon juice
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1/2 cup plain natural yoghurt (can use Greek)
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4 naan bread (garlic and coriander, should not be plain naan breads)
Instructions
- Preheat the oven to 350°F or 180°C.
- Finely dice the red onion and finely chop the fresh parsley and set aside.
- In a non-stick skillet, cook the ground beef or lamb for 2 minutes, mashing it into smaller pieces with a spatula.
- Add the red onion, cumin, pine nuts, paprika and lemon juice.
- Cook the beef or lamb mixture until the meat is completely cooked, about 10 minutes.
- Meanwhile, spread all but 3 tablespoons of the yoghurt onto the four naan breads, as you would spread tomato sauce on a pizza and put in the oven to warm through for 5 minutes.
- Remove the meat mixture from the heat and stir through the remaining 3 tablespoons of yoghurt.
- Remove the naan breads from the oven. Share the meat mixture between the naan breads and put back in the oven for 5 minutes (don't leave it in the oven for too long as the meat would dry out and fall apart on the plate).
- Remove from the oven, scatter with the fresh parsley and serve.