Rogan Josh Style Lamb and Chickpea Curry

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.

c) In the meantime, halve, peel and chop the red onion into small pieces.

d) Once the lamb is browned, drain and discard any excess fat. Add the onion to the lamb and cook, stirring, until softened, 3-4 mins.

a) While the onion cooks, halve the chilli lengthways, deseed, then finely chop (see ingredients for amount).

b) Peel and grate the garlic (or use a garlic press).

c) Drain and rinse the chickpeas in a sieve.

d) Once the onion has softened, stir in the rogan josh curry paste, garlic and half the chilli (add less if you'd prefer things milder). Cook, stirring, for 1 min.

a) Add the passata, water for the sauce (see pantry for amount) and chicken stock paste to the pan, then stir together.

b) Stir in the chickpeas, season with salt, pepper and a pinch of sugar (if you have any) then simmer until thickened, 4-5 mins. IMPORTANT: The lamb is cooked when no longer pink in the middle.

c) Add a splash of water if it's a little too thick.

a) Add the spinach to the curry a handful at a time and cook until wilted and piping hot, 1-2 mins.

b) Taste and season with salt and pepper if needed.