Lamb paratha with mint yogurt and pakoras

First, make the lamb filling. Heat 1 tbsp olive oil in a pan and fry the onion (1/2) until soft, then add the lamb mince and allow to brown. Cover and cook gently for 12 minutes. Add the lamb mince (250 g), unsalted butter (60 g), garlic (2 cloves), ginger root (1 piece), parsley (1 tbsp), coriander (1 tbsp), ground cinnamon (1/2 tsp), garam masala (1 tsp), cardamom pods (5) and chilli powder (1 pinch), season with salt and pepper and allow to cool.

To make the paratha dough, put plain flour (300 g), egg yolk (1), caster sugar (20 g) and butter (1 tbsp) into a bowl along with 1 tsp fine salt and 160ml water. Knead well for a minute or two, cover and leave to rest for 20 minutes.

Cut the dough into four pieces, roll them into balls and flatten them with the heel of your hand to around 2-3mm. Put around 2 tbsp of the cooled lamb mix into the middle of each piece of dough, then close up the sides to make balls. Dust the balls with flour, then roll out carefully to around 1cm thick.

Heat 2 tbsp olive oil in a non-stick frying pan and fry the parathas until crisp on one side. Flip over and repeat on the other side, then remove from the pan and set aside.

To make the tomato chutney, heat 1 tbsp olive oil in a saucepan. Add the mustard seeds (1/2 tsp) and allow to crackle for 1-2 minutes.

Add the ginger root (1 piece), green chilli (1), garam masala (1 tsp), beef tomato (3), garlic (3 cloves), cashew nuts (4 tbsp), tomato purée (2 tsp) and brown sugar (1 tbsp) apart from the fresh coriander and mix well. Cover and simmer for 15-20 minutes, stirring frequently, until the tomatoes have broken down and the sauce has reduced. When ready to serve, sprinkle with the fresh coriander (1 handful).

In a deep frying pan, heat a good glug of vegetable oil – enough to deep-fry the pakoras – to 190°C.

To make the pakoras, put the gram flour (110 g) into a bowl. Add 125ml water and mix until a thick batter forms, then season and mix in the garam masala (1 1/2 tsp), ground cumin (1 tsp) and ground coriander (2 tsp). Add the banana shallot (2), courgette (1), potato (1), ginger root (1 piece), red chilli (1) and coriander (1 handful) and mix again.

Roll the pakora mix in your hands to make rough ball shapes. Deep-fry a few at a time in the heated oil until golden brown, turning them to cook evenly. Remove from the pan and drain on kitchen paper.

To make the mint yogurt, put natural yogurt (400 g), green chilli (1/2), lemon juice (1/4), caster sugar (1 tsp), mint (1 handful) and coriander (1 handful) into a blender and blitz to a fine purée.

Cut the parathas in half. Serve with the tomato chutney, pakoras and mint yogurt, sprinkled with any remaining coriander.