Tandoori lamb naan

Prep Time: 15 mins
Cooking Time: 10 mins

3/4 cup plan yogurt
1 tbsp tandoori paste
4 lamb fillets (320g)
2 tbsp coarsely chopped fresh mint
1 tbsp lime juice
100g curly endive
1 lebanese cucumber, seeded and sliced finely

1. Combine a third of the yogurt and paste in a medium bowl; add lamb and cover. Refrigerate for 3 hours.
2. Blend or process remaining yogurt, mint and juice until smooth. Cover and refrigerate.
3. Cook lamb on heated, oiled BBQ, uncovered until browned and cooked. Stand 5 mins before slicing.
4. Meanwhile heat naan according to packet's directions.
5. Place lamb, endive, cucumber and yogurt mixture in centre of naan. Rolls to enclose filling.