Tikka Style Lamb and Lentil Curry

a) Meanwhile, heat a large frying pan on high heat (no oil). When hot, add the lamb mince and cook 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.
b) While the lamb cooks, halve, peel and chop the red onion into small pieces.
c) Once the lamb has 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.
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, stir in the tikka paste, garlic, remaining turmeric and half the chilli (add less if you don't like heat). Cook, stirring, for 1 min.

a) Add the passata, water for the sauce (see ingredients for amount) and chicken stock paste to the pan, then stir together.
b) Stir in the lentils, season with salt, pepper and a pinch of sugar (if you have any) then simmer until thickened, 4-5 mins. TIP: Add a splash of water if you feel it needs loosening. IMPORTANT: The lamb is cooked when no longer pink in the middle.

a) Add the spinach to the curry 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.