• Fry the mince in a little oil until nicely browned all over, then remove from the pan and drain any excess oil. 
• Add the butter to the pan along with the 2 finely sliced onions, grated ginger and crushed garlic. Sweat until soft.
• Return the mince to the pan and add all the spices. Cook over a medium heat for 10 minutes.
• Turn up the heat and pour in the red wine.
• Allow to reduce by around half, then add the chicken stock, salt, chopped tomatoes and purée and turn the heat down.
• Simmer for around 2 hours until the mince is tender and the sauce is reduced to a curry-like consistency. 

Naan bread

• Mix the water, sugar, yeast and 50g of flour thoroughly, then cover and allow to ferment for an hour in a warm place.
• When the yeast mixture is frothy and active, melt the butter and mix with the yeast mixture and the remaining flour for 5 minutes on a slow setting in a mixer with a dough hook. The dough will become elastic and firm.
• Allow the dough to rise in a warm place and under cover for an hour (or until it doubles in size).
• Place the loin in a preheated pan with a little oil and seal until golden brown. 
• Add the butter and allow to foam until nutty brown in colour, then add the herbs and garlic and cook gently until the meat reaches a core temperature of 45°C. Allow to rest for at least 10 minutes. 
• Cut the dough into 6 large or 12 smaller evenly sized pieces, then roll them out to a thickness of 5-6mm on a well-floured surface. 
• To cook the naans, dust off any excess flour and dry fry in a hot, heavy-bottomed pan. After 3-4 minutes, they will begin to puff up. Turn them over and cook for another 3-4 minutes. Once cooked, place on a cooling wire so they don’t sweat.
• Add in the spinach, chickpeas and Puy lentils and reheat the sauce. 
• Season to taste, then pour the curry into a wide serving bowl, slice the loin and scatter over the curry, topping off with the yoghurt and chopped coriander