in a heavy-based pan, brown 500g of cubed, lean, boneless lamb and 1 finely sliced onion in olive oil. stir often to prevent catching.
season lightly, reduce the heat and stir in 2 tablespoons of tikka masala paste until well coated.
add 1 tin (450g) of chopped tomatoes, stirring to loosen any browned bits. simmer, uncovered, stirring every now and again for about 40 minutes or until the lamb is tender and the sauce well reduced. check seasoning. turn off the heat and stir through 100g of baby spinach leaves.
spoon the hot lamb mixture onto warm naan breads.
serve with a cucumber yoghurt - ½ grated english cucumber, 1 teaspoon of mint sauce, 2 cloves of finely chopped garlic, and a handful of freshly chopped coriander leaves mixed with 1 cup of thick plain yoghurt, salt and freshly ground black pepper to taste.