Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Pop the lamb neck fillet onto a plate. Rub the lamb with 1 tbsp of the tikka masala spice blend and a pinch of salt and pepper. Set aside.

Peel and finely slice the onions. Peel the garlic and ginger and finely chop or grate both. Halve the cherry tomatoes.

Pour 1 tbsp oil into a large frying pan and warm to a medium-high heat. Add the lamb to the pan and fry for 5-6 mins, turning every 1-2 mins, till browned all over. Transfer the lamb to a baking tray and set aside.

Pop the empty lamb pan back on the hob and add 1 tbsp oil. Slide the onions into the pan and fry for 5 mins, stirring occasionally, till slightly softened. Stir in the garlic, ginger and 1 tbsp tikka masala spice blend. Cook and stir for 1 min.

Add the dried red lentils to the pan and pour in 500ml boiling water. Add the cherry tomatoes. Stir, bring to the boil, then cover the pan with a lid (use a baking tray if you don't have a lid) and reduce to a simmer. Cook for 15-20 mins, stirring occasionally, till the lentils have softened and the sauce is thick.

While the lentils are simmering, slide the lamb into the oven. Roast for 8-12 mins, depending on how pink you prefer your lamb. When the lamb is cooked, lift it out onto a board or warm plate, loosely cover with foil and rest for 5 mins.

Stir the baby leaf spinach into the lentil curry. Halve the lemon and squeeze in the juice from 1 half. Taste the sauce and add more salt, pepper or lemon juice if needed. Pick the coriander leaves off their stalks.

Slice the lamb (if it's more pink than you'd prefer, you can stir the slices of lamb into the lentil curry and cook gently for 3-4 mins). Spoon the curry into a couple of bowls and top with the lamb. Garnish with coriander leaves and wedges of lemon to serve.