Pre heat oven to fan 200℃

1. Cut the potatoes into chips and season with avocado oil, salt and pepper before banging them in the oven on a parchment paper lined baking tray for 50-60 minutes. After 30 minutes reduce the temperature to fan 180℃ give the chips a little shake and place back in for 20-30 minutes.
2. For the lamb topping, heat a large skillet and add 1 tbsp of avocado oil along with 1 white onion and 1 red onion. Sauté on a low heat for around 8-10 minutes. Add the chopped garlic and stir for 30 seconds before adding 1 tsp of paprika, 1 tsp of cumin, 1 tsp chilli powder, 1 cinnamon stick, 1 tsp garam masala, 1 tsp ground coriander. Stir well continuously for 1-2 minutes before adding 70 ml of water. Keep stirring until the water has evaporated.
3. Throw in the leftover lamb along with 1 tin of plum tomatoes, 200 ml of stock, 2 tbsps of tomato purée, 1 tbsp of honey, 1 tin of drained chickpeas, 50 g of apricots, a good pinch of salt and pepper. Stir really well making sure to break up all the plum tomatoes with a wooden spoon. Bring to a boil before reducing the heat to a low simmer for 15-20 minutes stirring occasionally. ⠀
4. Place all the chips in a large sharing skillet and top with the mixture. Sprinkle over some mozzarella cheese and place under the grill for a few minutes until the cheese has melted.
5. Top with fresh green and red chilli along with some fresh pomegranate before serving.