Place a large frying or wok on a medium-high heat and add ½ tbsp olive oil and the lamb mince. Use a wooden spoon to break up the lamb so it covers the base of the pan in an even layer. Fry for 6-7 mins, stirring occasionally, till the lamb is lightly browned all over.

While the lamb fries, peel and finely chop the onion. Halve the red pepper, scoop out the seeds and white pith, and dice to match the onion. When the lamb has browned, add the onion and pepper to the pan with 1 tbsp garam masala and a pinch of salt and pepper. Fry, stirring often, for 10 mins till the veg are glossy and lightly browned. The lamb should be cooked through, with a mix of tender and crispy pieces.

While the onion fries, preheat your grill to high. Pick the mint leaves off their stems and finely chop them. Add most of the mint to the yogurt (keep a couple of pinches back for garnishing) with a generous pinch of salt and pepper and stir to combine.

Place the naan breads on a baking tray. Sprinkle over 2-3 tsp water, then slide under the grill and cook for 1-2 mins, turning halfway, till softened.

Toss the salad leaves into a mixing bowl with ½ tbsp olive oil and a pinch of salt and pepper.

When the naan breads are soft, lift them off the tray onto 2 warm plates. Taste the lamb and add a pinch more salt or pepper if you think it needs it. Spoon the lamb over the naan breads. Drizzle over the minted yogurt, and serve with handfuls of salad, garnished with the remaining mint.