Indian-Spiced Lamb with Bombay Potatoes

Steps

1. a medium pot of salted water to the boil.
2. Place potatoes in pot of boiling water, cover with a lid and cook for about 15 minutes, until tender. Drain well and set aside. While potatoes cook, pat lamb dry with paper towels, sprinkle with second measure of Bombay spice mix and season with salt and pepper. Set aside.
3. Finely dice red onion and dice tomato 2cm. Set both aside. Cut cucumber in half lengthways and thinly slice. Finely shred lettuce. Add cucumber and lettuce to a medium bowl. Just before serving, add mayonnaise and harissa to bowl with lettuce, toss to combine and season to taste.
4. Heat a drizzle of oil in a large (preferably deep) fry-pan on medium-high heat. Cook lamb for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest while you prepare the rest of the meal. Reserve pan.
5. Return reserved pan to a medium-high heat with a drizzle of oil. Cook red onion for about 1 minute, until soft. Add first measure of Bombay spice mix, ginger and salt and cook for about 30 seconds, until fragrant. Add tomatoes and cook for a further 1-2 minutes, until softened.
6. Add potatoes and cook for about 3 minutes, lightly crushing potatoes with a fork, until tomatoes are broken down and potatoes are heated through. Add coriander and season to taste with salt and pepper. Slice lamb thickly against the grain.
7. place Bombay potatoes onto plates and top with slices of Indian-spiced lamb. Serve with a handful of harissa salad on the side.