Step 1

Heat oil in a large pot over high heat. Add garlic and onion, cook for 1 minute until starting to turn translucent.

Step 2

Add lamb and cook, breaking it up as you go. When it has mostly turned from pink to light brown, add spices.

Step 3

Cook for 1 minute, then add tomato paste and cook for another 1 minute. (It smells amazing!)

Step 4

Add carrots, chickpeas, tomato and broth. Stir and bring to simmer.

Step 5

Cover with lid, lower heat so it is bubbling energetically but not crazy rapidly. Cook for 10 minutes until carrot is tender but not super soft – I like it to have a bit of bite still, if you want super soft, keep cooking.

Step 6

Stir through spinach. Once wilted, adjust salt, pepper and spiciness (cayenne) to taste, and water if you want more liquid.

Step 7

Ladle into bowls, add a dollop of yoghurt and a generous sprinkling of coriander. Enjoy!