Crispy Golden Potato Topped Lamb Rogan Josh

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the lamb mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

Once browned, add the carrot to the lamb and fry until slightly softened, 3-4 mins.

While the lamb cooks, pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the turmeric. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Once cooked, remove from your oven and set aside.

Meanwhile, stir the rogan josh curry paste and half the chilli flakes (add less if you'd prefer things milder) into the lamb. Fry until fragrant, 1 min.

Add the lentils, passata, chicken stock paste and water for the curry (see pantry for amount) to the pan, then stir together well.

Bring the curry to the boil, then lower the heat and simmer until the lentils are tender, 20-25 mins. Add a splash of water if it's a little dry and stir occasionally to prevent it from sticking.

When your curry is ready, remove it from the heat. Taste and season with salt and pepper if needed. IMPORTANT: The mince is cooked when no longer pink in the middle.