INGREDIENTS:

• 2 tablespoons of olive oil
• 500g of pork mince
• 3 cloves of garlic – crushed
• 1 tablespoon of finely grated ginger
• 1/4 cup ( 80g) mango chutney
• 1 table spoon of fresh lime juice
• 2 sprigs of curry leaves
• 1/2 cup ( 140g) of natural Greek yoghurt ( thick consistency )
• 4 store bought Naan bread
• 1 long green chilli, thinly sliced
• Optional micro greens for garnish

INSTRUCTIONS:

1. Heat half the oil in a large non stick frying pan over a high heat. Add the pork, garlic and ginger and cook for 4 – 5 minutes, breaking up any large lumps of of pork mince 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 fry pan over a high heat . Add the curry leaves and cook for 30 seconds or until crisp.

3. Warm the naan in sandwich machine press for approx 5 mins or in an oven set to 200C for about 5 mms, remove. Spread the yoghurt over the naan. Top with the pork mince, curry leaves, chilli and micro greens.