Tip the rice into a bowl, cover with cold water and set aside to soak for 5-10 mins. Pop the skewers in a bowl or glass, cover with cold water and leave them to soak – this will help keep the skewers from burning when you grill the kebabs.

Spoon a quarter of the yogurt into a dish. Add 1 tsp ground cumin and a pinch of salt. Stir together to make a marinade. Add the diced lamb and turn to coat it. Set aside to marinate for 10 mins.

While the lamb marinates, peel and finely chop the onion. Dice the tomatoes. Peel and grate or crush the garlic. Peel and grate the ginger. Fill and boil your kettle.

Warm a small pan over a medium heat for 1 min. Add ½ tbsp oil, the onion and tomatoes. Cook, stirring now and then, for 5 mins till the veg soften. Stir in the garlic, ginger and 1 tsp each turmeric and ground cumin. Drain the rice and add it to the pan, stirring well to coat the grains in the spices.

Pour in 300ml boiling water. Pop on a lid and bring the rice to the boil, then turn the heat right down and simmer for 25 mins till all the water has been absorbed. Take off the heat and let the rice stand in the pan, lid on, for 5-10 mins to steam and finish cooking.

While the rice cooks, heat your grill to high. Line a baking tray or grill pan with foil. Lift the lamb out of the marinade and thread it onto the skewers. Lay the lamb kebabs on a wire rack set on the grill pan, if you have one. If not, put the kebabs directly on the foil on the baking tray.

Slide the skewers under the grill for 8-12 mins, turning a few times, so they brown all over and cook the lamb through. While the lamb is cooking, wash the spinach leaves in plenty of cold water, then trim off the dry ends (you can eat the stalks, so don't chop them all off). Finely slice the spinach leaves and stalks.

Add the spinach to the rice and fork it through to wilt it. Spoon the rice onto 2 warm plates and top with the lamb skewers. Serve with the rest of the yogurt on the side.