Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed, then finely chop.
Roughly chop the flat leaf parsley (stalks and all).
Pick the mint leaves from their stalks and finely chop (discard the stalks).
Chop the sweet potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
Once your oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

In a large bowl, combine the chermoula spice mix, half the garlic, parsley, mint and chilli each, the breadcrumbs, water and salt for the breadcrumbs (see ingredients for both amounts), then add the lamb mince. Season with pepper and mix together with your hands.
Shape into mini sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the koftas onto a large baking tray and bake on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.

While the koftas cook, chop the tomatoes into small chunks. Trim the baby gem, halve lengthways, then thinly slice widthways.
Mix the remaining garlic with the olive oil (see ingredients for amount). Spoon the garlic oil over the naans and place on a baking tray.
When the wedges have 4 mins left, warm the naans in the oven for 3-4 mins.

Place a garlic naan on each plate and top with the baby gem, tomatoes and lamb koftas. Sprinkle over the remaining mint, parsley and chilli (use less if you'd prefer things milder).
Finish with a drizzle of yoghurt, then serve with the sweet potato wedges alongside.
Enjoy!