Scotch Lamb and Aubergine Dhansak

500g Scotch Lamb mince

2 tsp garam masala

1/2 tsp hot chilli powder

1 tbsp sunflower oil

1 onion, chopped

2 cm piece root ginger, chopped

1 aubergine, cubed

1 red pepper, seeded and sliced

100g red lentils

400ml hot lamb stock

4 tomatoes, roughly chopped

1 cinnamon stick, broken in half

250g young leaf spinach

Basmati rice and /or naan bread to serve