| | Indian-style lamb & eggplant pizzas
Indian-style lamb & eggplant pizzas
Indian-style lamb & eggplant pizzas 4.2-5 10
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 200°C.
  2. 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.
  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 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.
Time for preparing:
25 min.


  • 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