mix the yogurt, Mint, cumin and sugar in a bowl and whisk well.
Clean fat and nerve fillets, and put them through a salt-based mixture, pepper, cumin and paprika. Cover them and let them rest 15 minutes.
In a frying pan with oil and butter, saute garlic and lemon zest 1 minute. Add the steaks and fry over medium heat on both sides 5 minutes, until golden and tender, or a few 7 minutes, until they're well done. Remove, wrap them with foil and let them rest 5 minutes.
Cover the base of the bread with tomato slices. Add the steaks cut into fine boats and season with salt and freshly ground pepper. Put a tablespoon of sauce on top and top with the bread. If you wish, can served with green mango chutney.
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