Chopped fresh coriander, lemon or lime wedges, salad, mango chutney to serve
Put the mince, onion, garlic and curry powder in a saucepan and dry fry for 5 minutes, stirring, until browned all over. Add the tomato, cover and cook gently for 10 minutes.
Stir in the peas and salt, cover and cook gently for a further 10 minutes until everything is cooked through. Keep warm.
Preheat the grill to medium–hot. Sprinkle the naan breads with water and grill on one side for 1–2 minutes until lightly golden.
Spoon the curried mince over the naan breads. Break up the mozzarella and dot all over the top. Cook under the grill for 2–3 minutes until melted and bubbling. Serve immediately, topped with fresh coriander and accompanied with lemon or lime wedges, salad and mango chutney.
For an authentic Indian touch, look out for the Indian cheese paneer. It has a very mild, creamy flavour and firm texture. Cut into small pieces and use instead of the mozzarella. It holds its texture so it will not melt and ooze like mozzarella. Halloumi cheese would also work in this recipe and, like paneer, will soften but not melt. This recipe works well with lamb mince too. Use one large naan bread to make a large pizza if preferred. To freeze: mince mixture only. Prepare as above, then cool completely, pack and freeze for up to 3 months. Defrost in the fridge overnight. Reheat in a saucepan, stirring, for about 5 minutes until piping hot – add a little stock or water if the mixture is too dry. Continue with the recipe as above.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
Strictly Necessary Cookies