Before starting, preheat the oven to 425°F.Wash and dry all produce. Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.Peel, then cut sweet potato into 1/2-inch cubes.Add sweet potatoes, carrots, 1 tsp (2 tsp) Indian Spice Mix and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine.Roast in the middle of the oven until tender-crisp, 10-12 min.

Meanwhile, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.While water comes to a boil, peel, then mince or grate garlic.Peel, then mince shallot.Thinly slice green onion.Add rice to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then lamb and shallots. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

Reduce heat to medium, then add remaining Indian Spice Mix, tikka sauce and half the garlic to the pan with lamb. Cook, stirring occasionally, until fragrant, 2-3 min.

Add coconut milk, roasted veggies, 1/2 cup (1 cup) water, salt and pepper to the pan with lamb mixture. Reduce heat to low and cook, stirring often, until curry thickens slightly, 3-4 min. Meanwhile, add remaining garlic and 1 tbsp (2 tbsp) butter to a small microwavable bowl. Microwave until butter melts, 30 sec. Add naan to an unlined baking sheet. Brush both sides with melted garlic butter.

Fluff rice with a fork, then stir in half the green onions and season with salt. Divide rice between plates, then top with lamb curry. Sprinkle remaining green onions over top. Serve garlic naan on the side for dipping.