For some reason this really appeals – probably because African recipes are fairly rare. For four, you need:

  • 1 red chilli
  • 2cm root ginger, chopped
  • 2 garlic cloves, crushed and chopped
  • 300ml lamb, chicken or vegetable stock
  • 1 onion, chopped
  • 1tbs tomato puree
  • 400g can chopped tomatoes
  • 6tbs palm oil (boo hiss, I know, but it is authentic and makes it a great red colour)
  • 500g lean lamb cubed
  • 200g spinach
  • 2 eggs beaten

First make a sauce by blitzing the chilli, ginger, garlic, puree, tomatoes and half the onion.

Stir-fry the other half of the onion and the lamb in the red oil. Add the sauce and stock, bubble up and simmer, covered, for 40-50 minutes. Stir in the spinach and let it wilt. Drizzle in the egg  and simmer two more minutes. Serve with rice or flatbread.