Naan breads

with mango chutney pork, chilli and yoghurt

  • 2 tablespoons extra virgin olive oil
  • 500g pork mince
  • 3 cloves garlic, crushed
  • 1 tablespoon finely grated ginger
  • ¼ cup (80g) mango chutney
  • 1 tablespoon lime juice
  • 2 sprigs curry leaves
  • ½ cup (140g) natural Greek-style (thick) yoghurt, to serve
  • 4 store-bought naan bread, chargrilled
  • 1 long green chilli, thinly sliced
  • micro (baby) lemon balm leaves, to serve
  1. Heat half the oil in a large non-stick frying pan over high heat. Add the pork, garlic and ginger and cook for 4–5 minutes, breaking up any large lumps with the back of a wooden spoon. 
  2. Add the mango chutney and lime juice and cook for 1 minute. Set aside. Heat the remaining oil in a small frying pan over high heat. Add the curry leaves and cook for 30 seconds or until crisp. 
  3. Spread the yoghurt over the naan. Top with mince, curry leaves, chilli and lemon balm to serve.  Serves 4.
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