Tandoori Lamb and Lentil Curry

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

Once hot, add the lamb mince and cook until browned, 5-6 mins.

Use spoon to break up the mince 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.

Meanwhile, drain and rinse the lentils.

Once browned, add the tomato puree, tandoori masala mix and remaining garlic to the lamb. Cook until fragrant, 1 min.

Stir in the lentils, coconut milk, chicken stock paste, sugar and water for the curry (see pantry for both amounts).

Bring to the boil and simmer until thickened, 4-5 mins. 

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

Taste and season with salt and pepper if needed.

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