Place half the oil, garlic and tandoori paste in a large snap-lock bag. Season, add lamb and toss coat
Heat a large, lightly oiled non-stick frying pan over medium-high heat and cook lamb for 2-3 minutes each side or until cooked to your liking. Rest on a plate loosely covered with foil for 5 minutes. Slice lamb.
In a large bowl place tomatoes, baby spinach and cucumbers. Season, add lime zest and juice and remaining oil. Toss well to coat.
Divide bread between plates. Spread bread with mango chutney, top with salad and lamb. Serve with chilli, coriander, yoghurt and lime wedges.
Lamb rump, fillet or backstrap would also be delicious in this recipe.
Use your choice of Indian or Asian curry paste in this recipe.
Swap naan bread for roti bread or omit bread and serve as a salad with pappadums on the side.