Name: Cumin and Saffron Spiced Lamb Naan with Onions
Total time: 32 min
Yield: 4 servings
Cuisine: Xinjiang Chinese
Ingredients: 4 naan breads; 200g lamb, cooked and shredded; 1 onion, thinly sliced; 1 tbsp oil; 1 tsp ground cumin; 1 tsp paprika; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp ground cumin; 1/2 tsp saffron threads

Method

Before mixing lamb with spices, soak saffron in 1 tbsp warm water and stir into the lamb mixture.
Heat oil in a skillet over medium heat. Cook onions until golden brown, about 5 minutes.
In a bowl, mix lamb with cumin, paprika, salt, and pepper. Stir in onions.
Place lamb mixture on naan, fold, and cook in skillet until golden, about 2 minutes per side.
Serve warm as a main dish or side.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.