North Indian Style Lamb and Lentil Curry

a) Heat a large frying pan on high heat (no oil). When the pan is hot, add the lamb mince and cook until browned, 5-6 mins. b) Use a wooden spoon to break it up as it cooks. c) Meanwhile, halve, peel and chop the onion into small pieces. d) Once the lamb has browned, stir the onion into the pan with the lamb and cook, stirring, until the onion is starting to soften, 3-4 mins.

a) While the onion cooks, halve the chilli lengthways, deseed then finely chop. b) Peel and grate the garlic (or use a garlic press). c) Drain and rinse the lentils in a sieve. d) Once the onion has softened, add the curry powder, garlic and half the chilli and remaining turmeric and cook, stirring, for 1 minute.

a) Add the passata, water (see ingredients for amount) and stock powder to the pan and stir together. b) Stir in the lentils, season with salt and pepper, add a pinch of sugar and simmer until thickened, 4-5 mins. c) TIP: Add a splash of water if you feel it needs loosening.

a) Add the spinach a handful at a time and cook until wilted and piping hot, 2-3 mins. b) Taste and season with salt and pepper if needed.