Step 1

Heat the oil in a large non-stick frying pan over high heat. Cook the onion and garlic for 1 minute until softened but not coloured. Add the capsicum and cook for 2 minutes. Add the lamb and cook until it changes from pink to brown, breaking it up as you go.

Step 2

Stir in the cumin, paprika, cayenne, salt and pepper. Cook for 1 minute. Add the spinach, stirring until wilted. Transfer the filling to a bowl and let it cool for 10 minutes.