Tamarind and jaggery Lamb Shakshuka

Prep everything first: chop the aromatics, measure the tamarind and jaggery elements, and pat the lamb dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the lamb. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.

Stir in the ginger-garlic paste and the rest of the tamarind and jaggery flavours, letting them cook out for a minute until fragrant.

Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.