Bengal Lamb & Coconut Sauce

Place the potato, parsnip, cauliflower and a drizzle of olive oil on a lined oven tray. Sprinkle with the mild North Indian spice blend, then season with salt and pepper and toss to coat. Roast until golden and tender, 25-30 minutes. In the last 5 minutes of cook time, sprinkle the flaked almonds over the veggies and roast until toasted, 3-5 minutes.

While the veggies are roasting, thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the sliced onion in your hands, then add it to the pickling liquid with just enough water to cover the onion. Set aside until serving.

Pick and roughly chop the mint leaves. In a small bowl, combine the Greek-style yoghurt and mint, then season.

Heat a large frying pan over a high heat with a drizzle of olive oil. Cook the lamb for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate to rest for 5 minutes. Return the frying pan to a medium-high heat. Add any remaining Bengal curry paste from the bowl and cook, stirring, until fragrant, 1 minute. Add the coconut milk and simmer, stirring and scraping up the bits from the bottom of the pan, until thickened slightly, 2-3 minutes. Stir through any lamb resting juices and season to taste.