Indian Inspired Spiced Lamb Naan

While the potatoes roast, pop the lamb strips into a medium bowl with the rogan josh curry paste and a spoonful of the yoghurt. Mix well and set aside. IMPORTANT: Wash your hands and equipment after handling raw meat.

Halve the pepper and discard the core and seeds. Slice into thin strips, then pop onto another baking tray. Drizzle with oil and season with salt and pepper.
Roast the peppers on the middle shelf of your oven until soft and slightly charred, 15-18 mins.
Meanwhile, halve, peel and thinly slice the red onion. Halve the tomatoes. Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Heat a drizzle of oil in a large frying pan on high heat.
Once the oil is hot, add the marinated lamb strips to the pan and season with salt and pepper. Fry until browned, 1-2 mins, continuously stirring. TIP: Cook in batches if necessary - you want the lamb to fry, not stew.
Once browned, transfer to a plate lined with kitchen paper. IMPORTANT: The lamb is safe to eat when the outside is browned.

Pop the (now empty) pan back on medium-high heat with a drizzle of oil if the pan is dry.
Once hot, add the onion and tomatoes and cook until softened, 6-8 mins. Add a pinch of sugar (if you have any), then add the lamb back into the pan and stir through until piping hot, 1 min. Remove from the heat.
Meanwhile, in a bowl, mix the remaining yoghurt with half the mint. Season with salt and pepper, then set the yoghurt sauce aside.