Step 1

Mix the tandoori paste, honey and yoghurt in a large dish to combine, then add lamb, turning to coat. Allow to marinate while you prepare the potatoes.

Step 2

Place potatoes in a pan of salted water, bring to the boil, then cook for 10 minutes until tender. Heat 2 tablespoons oil in a large frypan over medium heat. Add mustard seeds, then cook, stirring, for 1 minute until the seeds start to pop. Add spices, ginger and potato, then cook, stirring, for 2-3 minutes, until potatoes start to crisp. Add tomato and spinach, then cook for 2-3 minutes until spinach has wilted. Keep warm.

Step 3

Heat the remaining oil in a chargrill or frypan over medium-high heat. Cook the lamb for 2 minutes each side until lightly charred and cooked but still pink in the centre.

Step 4

Serve the lamb with Bombay potatoes, mango chutney and extra yoghurt.