Fragrant Lamb Curry With Cumin Chips & Chilli Tomato Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into chips

Line a baking tray with baking paper

Add the chips to the baking tray (or two!) with your cumin seeds, a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp – these are your cumin chips

Heat a large, wide-based pan (preferably non-stick) over a high heat

Once hot, add your mince with a pinch of salt and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go

Peel and finely dice your red onion[s]

Roughly chop your tomato[es]

Cut your green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Once the mince has slightly browned, add your curry powder, garam masala, half the chopped tomato, half the diced onion (save the rest for later!) and half the chopped chilli (can't handle the heat? Go easy!)

Cook for 3-4 min or until the onion has started to soften

Once the onion is beginning to soften, add your tomato paste and ginger & garlic paste with 100ml [150ml] [200ml] cold water to the pan

Reduce the heat to medium-high, then cook for a further 5 min or until the curry has thickened to a bolognese-like consistency and the mince is cooked through (no pink meat!) – this is your fragrant curry

Add the remaining chopped tomato, diced onion and chopped chilli (not a fan of spice? Just add a little!) to a small bowl with a drizzle of olive oil

Season with a pinch of salt and pepper and toss – this is your chilli tomato salad