Heat a large saucepan and spritz with one calorie oil spray. Fry the onions gently for abut 8 minutes - adding a drop of water if needed. Add the garlic, chilli, ginger and curry paste and cook for 5 minutes, stirring frequently.

Heat a frying pan then spritz with one calorie oil spray. Season the lamb with some black pepper and fry the lamb until browned.

Using a hand held blender, or food processor, whizz the onion mixture until it becomes a coarse puree. You can add a splash of water if you need to. Put the puree back into the pan.

Add the browned lamb to the onion puree along with the canned tomatoes, potatoes and water. Bring to the boil and then reduce to a simmer. Pop the lid on and simmer the stew for 40 minutes.

Stir occasionally, and after 40 minutes, add the quartered fresh tomatoes. Replace the lid and carry on simmering for another 10 minutes.

After an hour, add the fresh spinach leaves - the heat of the stew will make them wilt. Stir into the curry until mixed through.

Serve in bowls - no rice needed!