a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle of water.

b) Cut the potato into 2cm chunks (no need to peel). Peel and grate the garlic (or use a garlic press).

c) Once boiled, pour the water into a large saucepan on high heat with 1/2 tsp salt and add the potatoes.

d) Cook until you can easily slip a knife through, 15-18 mins. Once cooked, drain in a colander.

a) While the potatoes cook, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

a) Once the mince has browned, stir in the garlic, tomato puree, and rogan josh paste. Cook for 1 min.

b) Stir in the chicken stock paste, sugar and water for the sauce (see pantry for both amounts).

c) Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins.

a) Put the naans onto a baking tray.

b) Sprinkle them with a little water.

c) When you're almost ready to serve, pop them on the middle shelf of the oven to warm through, 2-3 mins.

a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Gently stir the cooked potato through the curry, adding a splash of water if it's a little thick.

c) Season with salt and pepper, then remove from the heat.

a) When everything's ready, spoon the curry into your bowls.

b) Scatter the flaked almonds on top.

c) Spread the butter (see pantry for amount) over the naan and serve alongside for dipping and scooping.

Enjoy!