Mild flavour: Madras curry paste can be replaced with tikka masala or butter chicken paste for a milder flavour.
• 2 tblsps madras curry paste
• 2 tblsps Greek yoghurt
• 4 x 120g lamb leg steaks, trimmed
• 1 tblsp vegetable oil
• 4 naan bread
• ⅓ cup mango chutney
• 250g punnet cherry tomatoes, halved
• ½ red onion, thinly sliced
• 1 cup grated pizza cheese
Combine curry paste and yoghurt in a large bowl. Mix well. Add lamb and toss to coat.
Heat oil in a large, non-stick frying pan over a medium heat. Add lamb. Cook for about 3 minutes on each side, or until just cooked. Remove. Thinly slice.
Place naan bread on two oven trays lined with baking paper.
Cook in a hot oven (200°C) for about 3 minutes, or until heated. Remove.
Spread chutney evenly over bread. Top with lamb, tomatoes and onion. Sprinkle evenly with cheese. Return to the same hot oven.
Cook for about 10 minutes, or until cheese is melted and bases are crisp.
Garnish with mint leaves. Serve with extra yoghurt and chutney, if desired.