Crispy Potato Topped Lamb Rogan Josh

Pop the potato on a baking tray and drizzle with oil and season with salt and pepper. Sprinkle over the turmeric and toss to coat. Roast the potatoes on the top shelf of you oven until golden and crispy, 25-30 mins, turn halfway through cooking. Once cooked, remove from your oven and set aside. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.

Meanwhile, heat a frying pan on medium high heat (no oil). Once hot, add the lamb and season with salt and pepper. Fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. Add the carrot to the lamb, fry until the carrot softens slightly, 3-4 mins. Stir in the rogan josh paste and half the green chilli (add less if you don't like heat). Cook for 1 minute, then add the lentils, passata, water (see ingredient list for amount) and chicken stock powder.

Stir together and bring the mixture gently to the boil, simmer until the lentils are tender, 20-25 mins. Add a splash of water if the mixture is dry. Once the mixture is cooked. Season to taste with salt and pepper if you feel it needs it. Then transfer to an ovenproof dish.

Lay the roasted potatoes on top of the lamb mixture, then bake in your oven until the mixture is bubbling, 4-5 mins.