Place the lamb into a shallow dish with yogurt and tikka paste. Mix well, season, cover and marinate for 30 minutes.
Preheat oven to 200°C (Fan 180oC) Gas mark 6.
Arrange Mash Direct Curry Chips onto an oven tray and cook as per packet instructions.
Heat oil in a non-stick frying pan over high heat.
Remove lamb from the marinade and cook for 2 minutes on each side. Remove to a plate. Cover loosely with foil and set aside for a few minutes before slicing.
For the curry dip
In a mixing bowl, mix yogurt, curry powder, vinegar, and honey together. Season and spoon into a serving bowl.
To serve
Arrange Chips into a bowl and serve with sliced lamb, curry dip, warm naan bread, mango chutney, tomatoes, and cucumbers. Sprinkle with pomegranate seeds to decorate.