Prick the potatoes several times all over with a fork and arrange on a microwave-proof dish lined with absorbent kitchen paper. Cook in a microwave on HIGH, for the time given in your manufacturer's handbook. Preheat the oven to 220°C, 200°C fan, Gas Mark

2. Rub the potatoes with the oil, transfer to the top shelf of the oven and continue to cook for a further 20 minutes or until the skin becomes crispy. Turn halfway through cooking. Alternatively, microwave on HIGH, according to the timings in your microwave handbook.

Meanwhile, put the lamb keema in a large non-stick pan with the stock and heat gently for 3-4 minutes until piping hot, breaking up the mixture with a wooden spoon.

Split the potatoes, spoon over the keema and garnish with the yogurt and coriander before serving.