Indian Spiced Lamb Kofta Loaded Naan

Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks).
In a small bowl, mix half the yoghurt with half the mint. Season with salt and pepper, then set the mint yoghurt aside.
Peel and grate the garlic (or use a garlic press).
Halve the pepper and discard the core and seeds. Slice into thin strips, then pop onto one half of another baking tray. Drizzle with oil and season with salt and pepper.

In a large bowl, combine the breadcrumbs, garlic, half the rogan josh curry paste, salt and water for the breadcrumbs (see ingredients for both amounts), then add the lamb mince.
Season with pepper and mix together with your hands.
Shape into mini sausage shapes, 4 per person. Flatten to make koftas.
Pop onto the other side of the pepper baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.

When the potatoes are about halfway through cooking, roast the koftas and pepper on the top shelf of your oven until the koftas are browned on the outside and cooked through and the pepper is tender, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.
Meanwhile, halve, peel and thinly slice the red onion. Halve the tomatoes.
Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the onion and tomatoes to the pan. Season with salt, pepper and a pinch of sugar. Cook until softened, 6-8 mins.
Stir in the remaining rogan josh curry paste, remaining yoghurt and water for the sauce (see ingredients for amount).
Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.
Meanwhile, sprinkle the naans with a little water and pop them into the oven to warm through, 2-3 mins.