Ingredients
1 pound ground lamb
1/2 teaspoon ground cumin
1/2 teaspoon ground tumeric
1/8 teaspoon cayenne pepper
1/4 cup chopped fresh cilantro, plus leaves for garnish
2 tablespoons chopped fresh mint
1 clove garlic, grated
2 tablespoons plain Greek yogurt
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1 tablespoon warm water
1 tablespoon olive oil
4 pieces naan
Julienned cucumber, for serving
Lettuce, for serving
Quick Pickled Carrots
Yogurt Sauce
Preparation
Place lamb, cumin, tumeric, cayenne pepper, chopped cilantro, mint, garlic, yogurt, salt, pepper, and water in a large bowl; using your hands, gently mix together. Shape lamb mixture into 12 small, flat, 1/2-inch-thick patties.
In a large skillet, heat olive oil over medium heat. Cook patties, turning once, until almost cooked through, about 6 minutes. Transfer patties to a wire rack set over a parchment paper-lined baking sheet; keep warm.
Using tongs, hold naan over a gas flame until lightly toasted, about 30 seconds per side, or wrap stacked naan in damp paper towels, and microwave on high until warm and soft, about 1 minute. To assemble, fill each piece of naan with 3 lamb patties, cucumber, lettuce, cilantro leaves, pickled carrots, and yogurt sauce and fold; serve immediately.
