Toast the Cumin Seed in a dry pan and divide the seeds into two equal quantities. Set one half aside and grind the rest to a powder in a mortar.

Mix the ground cumin with the meat in a small bowl and add the salted red chili and a splash of oil. Leave this to sit for at least 30 minutes.

Heat a little oil in a pan over high heat and, working in batches, quickly fry the meat and remove to a bowl when it is nicely browned.

When the meat has cooled slightly, stir in the onion, green chili and tomato.

Smear each Naan with 3 to 5 tablespoons of Sauce, half of the reserved Cumin Seed, and a sprinkling of the grated Cheddar.

Now, divide the topping mix between the two Naan, followed by the Feta Cheese and the remaining Cheddar.

Bake the Naan in the oven at 400 degrees Fahrenheit for 15 minutes or so until everything is hot and the cheese is melted and browned to your preference.

Let cool for a few minutes and serve whole, or sliced, as desired.