Step 1

Brush the curry paste over the lamb. Heat oil in a large frypan over medium heat. Cook the lamb, turning, for 6-7 minutes for medium or until cooked to your liking. Set aside to rest for 3 minutes, then thinly slice.

Step 2

To serve, divide the lamb among naan breads, top with with tomato, red onion and mint, and drizzle with yoghurt.