Speedy Middle Eastern Inspired Harissa Lamb

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

b) Halve the bell pepper and discard the core and seeds. Slice into thin strips.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the lamb mince and the pepper. Cook until browned, 5-6 mins.

c) Use spoon to break the mince up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Stir the garlic and harissa paste into the lamb mince. Fry for 1 min.

b) Stir in the passata, sugar, water for the sauce (see pantry for both amounts) and remaining chicken stock paste. 

c) Bring the sauce to the boil, then simmer until slightly thickened, 3-4 mins.

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

b) Taste the sauce and season with salt, pepper and a pinch more sugar if needed.