Heat your oven to 220°C/Fan 200°C/Gas 7. Slice the aubergines in half and arrange cut side up onto a roasting tin. Carefully score a rough crisscross pattern into the cut sides. Drizzle over 1 tbsp oil and sprinkle with a generous pinch of salt and pepper, and give the aubergines a mix to coat on all sides. Slide into the oven to roast for 20 mins.

While the aubergines roast, tip the rice into a sieve and give it a good rinse under cold water. Tip into a small pan and add 300ml boiling water and a pinch of salt. Pop on a lid and bring to the boil, then turn right down and very gently simmer for 8 mins, till all the water has been absorbed. Take the rice off the heat and leave it to steam in the pan, covered, for 10 mins.

While the rice cooks, peel and thinly slice the red onions. Slide half of the slices into a bowl and set aside for later. Peel and crush or finely chop the garlic cloves. Roughly chop the tomatoes.

Pour 1 tbsp oil into a large frying pan and warm up on a high heat for 2 mins. Carefully add the diced lamb to the pan. Sprinkle over a little salt and pepper and fry for 2-3 mins, turning occasionally, till golden brown on all sides.

Reduce the heat under the pan to medium and add half the sliced onions and all the garlic. Add 1 tsp each garam masala and turmeric. Stir well and continue to fry for 2 mins, till the onions have softened. Tip in the tomatoes and pour in 100ml water. Bring to a simmer and cook for 10 mins.

Finely grate the lemon zest and set aside. Squeeze the juice over the reserved onions and add a little salt and pepper. Pick the mint leaves and roughly shred, and fold into the lemony onions. Set aside.

When the lamb has cooked for 10 mins, scatter in the spinach leaves and lemon zest. Stir till wilted and well combined.

Arrange the soft, roasted aubergine halves on 2 warm plates and spoon over the spiced lamb. Top with some of the quick pickled onions and serve with piles of fluffy white rice.