For the curry, start by cooking the beef mince in a large, heavy-based pan over medium-high heat with a touch of oil before it starts to render out its own fat.

While it’s doing this, chop your onions into 1cm dice, and grate the ginger and 4 of the 5 of the garlic cloves (if cooking for 4). When the mince is looking browned, remove it with a slotted spoon to a paper-towel-lined plate, and then fry off the onions with a large pinch of salt in the remaining beef fat (you may need to add more oil, you may not) with a lid, until soft and translucent, adding the ginger and garlic halfway.

Chop your aubergines into 1cm dice as everything cooks gently.

Add the beef back to the pan, along with the aubergines and the chilli flakes, garam masala and the medium curry powder. Fry everything together until the aubergine is giving up its water and starting to feel soft (it should absorb a lot of the oils and flavour in return, like a sponge). Add the tinned tomatoes, the tomato puree, the lentils (don’t bother draining them) and the beef stock and let everything simmer for 20-30 minutes.

Just before serving, melt the butter in the microwave and grate in the remaining garlic. Then stir in around 20g of fresh coriander. Brush over the naans which you could heat in the toasted or in a dry pan. Serve with the curry, lime pickle, mango chutney, and a small bowl of slightly salted yoghurt, if you like.