Crispy Curry Cutlet Sandwiches On Naan Bread Recipes

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CRISPY CURRY CUTLET SANDWICHES ON NAAN BREAD



Crispy Curry Cutlet Sandwiches on Naan Bread image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

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
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
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

Steps:

  • Combine the lamb with the spinach, 3 tablespoons finely chopped mint, yogurt, garam masala, salt, pepper and garlic. Place about one-sixth of the mixture on a piece of wax or parchment paper and place another sheet on top. Roll out the meat into a thin free-form cutlet no more than 1/2-inch thick. Repeat for the remaining meat.
  • Combine the remaining mint with tomatoes, onions and some salt and pepper.
  • Heat the griddle to medium-high heat. Drizzle with some olive oil to lightly coat. Cook the patties until golden on each side, 6 to 8 minutes. 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. Halve the naan across. 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.
  • Get Rachael's shopping list for this episode's recipes here.

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  • Combine the lamb or turkey with the spinach, yogurt, garam masala, garlic and finely chopped mint. Season with salt and pepper. Place about one-sixth of the mixture on a piece of wax paper or parchment and place another sheet on top. Roll out or press the mixture into a thin, free-form patty no more than 1/2 inch thick. Repeat with the remaining mixture, making 6 patties total.
  • Combine the coarsely chopped mint with the tomatoes and red onion. Season to taste with salt and pepper.
  • Heat a griddle to medium-high. Drizzle with EVOO to lightly coat and cook the patties until golden and cooked through, 3 or 4 minutes on each side. Wipe the griddle, add a splash of water, then cook the naans, a few at a time, until crispy and blistered on each side. Halve the naans. Divide the patties among 6 naan halves. Top each with some tomato salad, a dollop of yogurt and another naan half.

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