• Preheat the oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
• Halve, peel and thinly slice the shallot.
• Peel and grate the garlic (or use a garlic press). Trim and coarsely grate the carrot (no need to peel).
• Halve the chilli lengthways, deseed and finely chop.

TIP: If you want to avoid turning on your oven, you can dry-fry the tortillas in a pan instead!

• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, fry the mince, shallot and carrot until the mince is cooked through, 5-6 mins.
• Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
• Add garlic and North Indian spice and fry for 1 min more.

• Add the rogan josh paste and 50ml water (double for 4p) to the pan.
• Mix well and simmer, stirring, 2-3 mins. 
• Remove the pan from the heat. 

TIP: Add a splash of water to loosen the sauce if you feel it's too thick.

• Pop the tortillas into the oven to warm through, 1-2 mins.

• Meanwhile, chop the tomato into 1cm dice.
• Trim the cucumber and halve lengthways. Chop into 1 cm chunks.
•  in a bowl, mix together drizzle of oil, salt and pepper.
• Just before serving, add the tomato and cucumber to the bowl and toss to coat in the dressing.

• Serve tortillas, curried mince, chilli, salad, yoghurt and mango chutney in separate bowls.
• Assemble your tacos at the table.