Indian-style Lamb & Eggplant Pizzas

Prep:  10 mins  ||  Cook: 25 mins  ||  Serves: 4


1 tablespoon olive oil

1 onion, chopped

2 garlic cloves, chopped

1 (about 400g) eggplant, cut into 1cm pieces

8 fresh curry leaves (see note) (optional)

300g lamb mince

1/3 cup (110g) tomato kasundi (see note)

4 naan breads

2 tomatoes, seeds removed, chopped

1/2 cup (140g) thick Greek-style yoghurt

1/2 cucumber, coarsely grated

Juice of 1/2 lemon

2 tablespoons chopped coriander


Preheat oven to 200°C.

Heat oil in a frypan over medium heat. Add the onion and garlic 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.

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.

Mix yoghurt, cucumber, juice and 1 tablespoon coriander together in a small bowl and season. Dollop the yoghurt mixture on the pizzas and scatter with remaining 1 tablespoon coriander. Cut into slices and serve.