Double Lamb, Sweet Potato and Lentil Rogan Josh

a) Meanwhile, boil a half-full kettle. 

b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat.

c) Add the rice and cook for 10-12 mins.

d) Once cooked, drain in a sieve. Pop back in the pan and cover to keep warm.

a) Meanwhile, heat a large frying pan on high heat (no oil).

b) Once hot, add the lamb mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

c) Once the lamb is browned, drain and discard any excess fat. Season with salt and pepper.

a) Meanwhile, peel and grate the garlic (or use a garlic press). 

b) Drain and rinse the lentils in a sieve.

c) Stir the rogan josh curry paste, North Indian style spice mix and garlic into the lamb. Cook, stirring, for 1 min.

d) Add the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts) to the pan, then stir together.

a) Stir in the lentils, season with salt and pepper, then simmer until thickened, 4-5 mins.

b) Stir the butter (see pantry for amount) into the curry. Add the spinach a handful at a time and cook until wilted and piping hot, 1-2 mins.

c) Once roasted, stir the sweet potato into the curry.

d) Add a splash of water if it's a little too thick. Taste and season with salt and pepper if needed.