Preheat your oven to 200°C/Fan 180°C/Gas 6. Pop the lamb neck fillet onto a plate. Rub the lamb with 1 tbsp tikka spice blend and a pinch of salt and pepper. Set aside.

Peel and finely slice the onions. Peel the garlic and ginger and finely chop or grate both. Halve the cherry tomatoes.

Pour 1 tbsp oil into a large pan and warm to a medium-high heat. Add the lamb to the pan and fry for 5-6 mins, turning every 1-2 mins, till browned on all sides. Transfer the lamb to a baking tray and set aside.

Put the pan you used to cook the lamb in back on the hob and add 1 tbsp oil. Slide the onions into the pan and fry for 5 mins, stirring occasionally, till slightly softened. Stir in the chopped garlic, ginger and 1 tbsp tikka spice blend. Cook and stir for a further 1 min.

Add the dried red lentils to the pan and swirl in 500ml boiling water. Toss in the halved cherry tomatoes. Stir, bring to the boil, then cover the pan with a lid and reduce to a gentle simmer. Cook for 15-20 mins, till the lentils have softened and the sauce is thick.

While the lentils are simmering, slide the browned lamb into the oven. Roast for 8-12 mins, depending on how pink you prefer your lamb. When the lamb is out of the oven, transfer to a board or warm plate, loosely cover with foil and rest for 5 mins.

Stir the baby leaf spinach into the lentil curry. Halve the lemon and squeeze in the juice from 1 half. Taste the sauce and add more salt, pepper or lemon juice if needed. Slice the coriander leaves from their stalks.

Slice the lamb (if you prefer your lamb less pink at this stage, stir the slices of lamb into the lentil curry and cook gently for 3-4 mins). Divide the curry between a couple of bowls and top with the lamb. Garnish with coriander leaves to serve.