Categories: Sandwiches/Wraps

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

1. Arrange a rack in the middle of the oven and heat to 200°F.

2. 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.

3. 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.

4. 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.

5. 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.

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