Preheat your oven to 180°C/Fan 160°C/Gas 6. Fill your kettle and boil it. Peel and thinly slice the onions. Trim the top off the aubergine then chop the aubergine into bite-size chunks. Peel and thinly slice the garlic. Slice the coriander leaves off their stalks and set aside. Finely chop the stalks.

Pour 1 tbsp oil into a large ovenproof frying pan and warm to a high heat. Rub the lamb chops with salt and pepper on all sides. When the pan is hot, add the lamb. Fry for 2 mins on each side, till browned. Lift the lamb chops out onto a plate.

Pour 1 tbsp olive oil into the empty pan. Add the onions and aubergine and fry for 6-8 mins, stirring often, till soft and golden. Fill your kettle and boil it.

Turn the heat under the pan down to medium. Add the garlic and 2 tsp cumin, 1 tsp turmeric and a pinch of chilli powder (chilli powder is hot, so use as much or little as you prefer). Add the coriander stalks. Fry, stirring, for 2 mins.

Pour the cherry tomato passata into the pan. Grate in the orange zest and add 100ml boiling water from the kettle. Stir in the baby leaf spinach. Bring to a simmer. Nestle the lamb chops into the sauce. Pop the pan into the oven and bake for 15-20 mins, till the sauce is bubbling and thick and the lamb is cooked. If your pan isn't ovenproof, pour the sauce into a baking dish before adding the lamb, and bake as above.

Meanwhile, tip the couscous into a heatproof bowl and pour in 300ml hot water from the kettle. Swirl with a fork, then pop a plate on the bowl and set aside to soak for 15 mins. The couscous will soak up the water and become tender.

When the lamb is cooked, squeeze the juice from half the orange into the sauce. Stir well and have a taste. Add more salt, pepper or orange juice if needed. Fluff up the couscous with a fork and divide between a couple of plates. Top with the lamb and tomato sauce and serve.