Crispy Curry Cutlet Sandwiches on Naan Bread Recipe

Name: Crispy Curry Cutlet Sandwiches on Naan Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds ground lamb or turkey; 1 box chopped organic frozen spinach, defrosted and wrung dry; About 1/2 cup fresh mint leaves, about 3 tablespoons finely chopped and a fat handful coarsely chopped; 1/3 to 1/2 cup Greek yogurt, plus some for topping cutlets; 2 round tablespoons garam masala, 2 palmfuls, or other curry powder; Salt and pepper; 3 to 4 cloves garlic, finely chopped; 3 vine tomatoes, halved and thinly sliced; 1/2 red onion, very thinly sliced; Olive oil, for drizzling; 4 Naan breads

Servings: persons

1 1/2 pounds ground lamb or turkey
1 box chopped organic frozen spinach, defrosted and wrung dry
About 1/2 cup fresh mint leaves, about 3 tablespoons finely chopped and a fat handful coarsely chopped
1/3 to 1/2 cup Greek yogurt, plus some for topping cutlets
2 round tablespoons garam masala, 2 palmfuls, or other curry powder
Salt and pepper
3 to 4 cloves garlic, finely chopped
3 vine tomatoes, halved and thinly sliced
1/2 red onion, very thinly sliced
Olive oil, for drizzling
4 Naan breads

1
Combine the lamb with the spinach, 3 tablespoons finely chopped mint, yogurt, garam masala, salt, pepper and garlic.
2
Place about one-sixth of the mixture on a piece of wax or parchment paper and place another sheet on top.
3
Roll out the meat into a thin free-form cutlet no more than 1/2-inch thick.
4
Repeat for the remaining meat.
5
Combine the remaining mint with tomatoes, onions and some salt and pepper.
6
Heat the griddle to medium-high heat.
7
Drizzle with some olive oil to lightly coat.
8
Cook the patties until golden on each side, 6 to 8 minutes.
9
Wipe the griddle and add a splash of water then add the naan bread, a few at a time, and cook until crispy and blistered on each side.
10
Halve the naan across.
11
Serve the patties on half a naan topped with some tomato salad and a dollop of yogurt, set another half of naan on top to complete your sandwich.
12
Get Rachael's shopping list for this episode here.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds ground lamb or turkey, 1 box chopped organic frozen spinach, defrosted and wrung dry, About 1/2 cup fresh mint leaves, about 3 tablespoons finely chopped and a fat handful coarsely chopped, 1/3 to 1/2 cup Greek yogurt, plus some for topping cutlets, and more.

Yes, Crispy Curry Cutlet Sandwiches on Naan Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Curry Cutlet Sandwiches on Naan Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions