a) If you don't have a toaster, preheat your oven to 220°C/200°C fan/gas mark 7 for the burger buns.

b) Halve, peel and slice the red onion as thinly as you can.

c) Heat a drizzle of oil in a large frying pan on medium-high heat.

d) Once hot, add the lamb mince and half the onion. Cook until browned, 5-6 mins. Use spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) While it cooks, pop the remaining onion into a large bowl.

b) Add the cider vinegar and sugar for the pickle (see pantry for amount).

c) Add a pinch of salt, mix together and set aside to pickle.

a) Once the mince has browned, reduce the heat to medium and stir in the rogan josh curry paste, tomato puree, chicken stock paste, mango chutney and water for the lamb (see pantry for amount).

b) Bring to the boil and simmer, stirring occasionally, until the sauce has thickened, 5-6 mins.

a) Meanwhile, halve the burger buns.

b) If you're using the toaster, toast the burger buns in your toaster until golden.

c) If you're using the oven, pop them into the oven to warm through, 2-3 mins.

d) Transfer the buns to your serving plates and spread the mayo (see pantry for amount) on the cut sides.

a) While the buns toast, trim the baby gem, then reserve 2 whole baby gem leaves per person. Thinly slice the rest.

b) Cut the tomato into 1cm chunks. 

a) Lay the reserved baby gem leaves onto the burger bun halves.

b) Top with the keema, then the pickled onion.

c) Add the sliced baby gem and tomato to the bowl with the remaining pickling liquid. Toss together and season with salt and pepper, then serve the salad on the side.