Heat a drizzle of oil in a deep saucepan (with a tight-fitting lid) on medium-high heat. Melt in the butter (see pantry for amount).

When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Meanwhile, peel and grate the garlic (or use a garlic press).

Once browned, add half the garlic and stir-fry, 30 secs more. Stir in the rice until coated, 1 min. Add 1/4 tsp salt and the water for the rice (see pantry for amount) and bring to the boil. 

Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, heat a large frying pan on medium-high heat (no oil).

Once hot, add the lamb mince and cook until browned, 5-6 mins.

Use spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Meanwhile, drain and rinse the lentils.

Once browned, add the tomato puree, tandoori masala mix and remaining garlic to the lamb. Cook until fragrant, 1 min.

Stir in the lentils, coconut milk, chicken stock paste, sugar and water for the curry (see pantry for both amounts).

Bring to the boil and simmer until thickened, 4-5 mins. 

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Remove from the heat.

Taste and season with salt and pepper if needed.

Add a splash of water if it's a little thick.

Fluff up the garlic mushroom rice with a fork and share between your bowls.

Top with the lamb and lentil curry.

Sprinkle over the flaked almonds.

Enjoy!