Categories: Sandwiches
Ingredients
- 1 tablespoon vegetable oil
- 1 medium yellow onion, diced
- 3/4 teaspoon salt, divided
- 1 1/4 teaspoons ground cumin, divided
- 1 pound ground beef or lamb
- 4 pieces naan bread
- 1/2 cup whole-milk yogurt
- 1/2 cup diced, seeded cucumber (about 1/2 cucumber)
- 1 tablespoon coarsely chopped fresh mint or cilantro leaves
- 1/4 teaspoon ground coriander
- 1/2 medium head iceberg lettuce, thinly sliced
- 1/4 cup thinly sliced red onion
Directions
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Arrange a rack in the middle of the oven and heat to 200°F.
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Heat the oil in a large frying pan over medium-high heat until shimmering. Add the yellow onion, 1/4 teaspoon of the salt, and 1 teaspoon of the cumin. Cook, stirring occasionally, until the onions are translucent, 2 to 3 minutes.
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Add the beef or lamb and season with 1/4 teaspoon of the salt. Break the meat up into smaller pieces and sauté until cooked through and browned, about 10 minutes. Meanwhile, heat the naan and make the raita.
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Stack the naan in a pile and completely wrap in aluminum foil. Heat in the oven until warm, about 5 minutes. Place the yogurt, cucumber, mint or cilantro, coriander, remaining 1/4 teaspoon cumin, and remaining 1/4 teaspoon salt in a medium bowl and stir to combine; set aside.
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When the meat is ready, remove from the heat. Place the warmed naan in a single layer on a work surface. Place a handful of iceberg lettuce on the center of each naan. Divide the meat over the lettuce, top each with a couple tablespoons of raita, and divide the red onion over the raita. Serve warm.