Rub the lamb fillet with some of the Tikka Masala paste and marinate for half an hour.
Fry over low heat.
Create a sauce using yoghurt, lemon juice, lemon zest and the remainder of the Tikka Masala paste.
Cook the pandan rice and fry the vegetables in a frying pan.
Roast the sesame seeds in the frying pan and garnish the vegetables