Middle Eastern Style Lamb Stew

a) Heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the lamb mince and fry until browned, 4-5 mins. 

c) Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) Meanwhile, roughly chop the prunes.

b) Add the remaining chicken stock paste, harissa paste (add less if you don't like heat), prunes, tomato passata and water for the sauce (see ingredients for amount) to the lamb.

c) Bring to the boil and stir together.

a) Lower the heat to medium and simmer until the sauce has thickened, 6-8 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Once thickened, stir the spinach into the stew a handful at a time until wilted and piping hot, 1-2 mins.