• 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).
• Zest and quarter the lemon.
• 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 turkey mince, shallot and carrot until the turkey 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, lemon zest 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, in a bowl, mix together 1 tsp lemon juice, 1 tbsp oil (double both for 4p), salt, pepper and a pinch of sugar.
• Just before serving, add the salad leaves to the bowl and toss to coat in the lemony dressing.

• When everything is ready, divide the warmed tortillas between plates.
• Top your tortillas with a handful of salad and the curried turkey.
• Drizzle over the yoghurt and sweet chilli sauce.
• Finish with a sprinkling of chopped chilli (use less if you don't like spice).
• Serve any remaining salad alongside.