Step 1

Season the lamb and put into a shallow ovenproof dish. Put onion, garlic, ginger, chilli, almonds, yogurt and the spices in a food processor and whizz to a paste. Season and pour over the lamb. Turn to coat, cover and marinate for at least 30 minutes.

Step 2

Preheat the oven to 230°C/fan 210°C/gas Uncover the lamb and cook for 20 minutes, turning halfway.

Step 3

Meanwhile, heat a non-stick saucepan over a medium-high heat. Add the cumin seeds and turmeric, stir for 20 seconds, then stir in the diced tomatoes, basmati rice, 600ml boiling water and a pinch of salt. Cover and bring to the boil. Stir once, reduce the heat to low and cook, covered, for 12 minutes.

Step 4

Add the spinach to the pan (don’t stir in), cover and cook for a further 3 minutes or until the spinach has just wilted. Stir through the rice, fluffing up the grains with a fork.

Step 5

Spoon onto plates, place a lamb steak alongside and spoon over the sauce. Serve with a spoonful of yogurt and garnish with coriander.