Matt Tebbutt showcased a tasty lamb and aubergine curry on Saturday Kitchen.

The ingredients are: 4 tbsp vegetable oil, for frying, 2 aubergines, diced, 300g lamb shoulder, boned and diced, 1 onion, diced, 6 garlic cloves, thinly sliced, 1 tbsp minced fresh root ginger, 3 tsp ground coriander, 2 tsp ground cumin, 1 tsp ground turmeric, 1 cinnamon stick, 4 cloves, 2 tsp red chilli powder, 3 green chillies, finely chopped, 400g tin plum tomatoes, 300ml lamb or chicken stock, 260g bag baby spinach, 1 bunch fresh coriander, chopped, salt, freshly ground black pepper and freshly steamed basmati rice, to serve.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.