Heat a large, nonstick, flameproof pan or dish over medium heat on the hob. Add some ghee and melt.

Add the sausages and cook for a few minutes, occasionally turning until lightly browned.

Remove from the pan and leave to one side.

Add a little more ghee if needed, and add the onions.

Stir often for five minutes until soft.

Add the garlic and cook for 2-3 minutes, stirring often.

Tip in the peppers and ginger puree and stir well. Cook for a further two minutes, stirring often.

Whisk together the stock, chilli powder, garam masala, flour and sugar in a jug.

Return the sausages to the cooking dish and pour over the stock mixture.

Stir in the chopped tomatoes and bring to a simmer.

Reduce the temperature if necessary and cook on a low simmer for 30 minutes, stirring occasionally until the sauce has thickened.

Add the spinach and a pinch of salt and pepper to taste, and cook for 3-5 minutes, stirring occasionally.