Lamb Korma Naans and Mango Chutney

Halve, peel and cut the red onion into 2cm wedges. Pop the onion wedges on a medium baking tray and add a quarter of the korma paste, season with salt and pepper and mix well to coat. Halfway through the potato cooking time, bake the onions on the middle shelf of your oven until the onion wedges are tender, 12-15 mins.

Meanwhile, halve the tomatoes and pop into a medium bowl. Halve the cucumber lengthways, then thinly slice one half widthways into half moons (we'll prep the rest in the next step). Pop the cucumber into the bowl with the tomatoes. Roughly chop the coriander (stalks and all) and add to the bowl. Halve the chilli lengthways, deseed then finely chop and add to the bowl (careful it's spicy). Halve the lemon and add a squeeze of lemon juice to the bowl with the cucumber and tomatoes. Season with salt and pepper and mix well. Set aside.

Scoop out the seeds from the remaining cucumber and discard them. Chop the cucumber into 1cm wide strips, then chop into small pieces. Pop into a medium bowl. Pick the mint leaves from their stalks and roughly chop (discard the stalks) and add to the bowl with the chopped cucumber. Add half natural yoghurt and a squeeze of lemon juice. Season with salt and pepper and mix together. Set aside.

Heat a large frying pan on high heat. When hot, add the lamb mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. TIP: fry the lamb in batches if you need to. When the lamb is cooked add the remaining korma paste to the pan. Mix well and cooking until piping hot. Remove from the heat and stir in the remaining yoghurt.