Lamb keema-inspired baked sweet potatoes

Preheat the oven to 200ºC, gas mark 6. Rub 1 tsp oil over the sweet potatoes, give each one a few pricks with a fork, then season with salt. Place on a baking tray and bake for 50 minutes–1 hour, until crisp on the outside and soft inside.

Meanwhile, finely slice three-quarters of the red onion. Finely dice the last quarter, then reserve it. Place a frying pan over a medium-high heat, add 1 tbsp oil and fry the onion until starting to colour and soften, 5-8 minutes. Add the lamb mince and chillies, turn the heat to high and fry until the mince has browned, breaking it up with a spatula as you cook.

Stir in the rogan josh sauce, then fill the jar with water, give it a shake and add that. Bring it to a fast simmer, then add the peas and cook for 5-10 minutes. Taste and season, making sure the meat is fully cooked and the sauce has thickened a bit.

When ready, cut a cross into the potatoes and give them a squeeze to open out the tops. Divide the butter between them, season, then work it in with a fork. Top each potato with a spoonful of lamb mince, a dollop of yogurt, a spoonful of mango chutney and the reserved diced red onion.