Heat oil in a large non-stick frying pan over medium high heat. Cook lamb in batches for 5 minutes or until browned on all sides. Transfer to a plate

Add onion to pan and cook for 5 minutes or until softened. Pour Passage to India Rogan Josh simmer sauce over onion and return lamb to pan. Bring curry to a simmer. Reduce heat and slowly add yoghurt, a large tablespoon at a time, stirring after each addition until well combined. (This will prevent the yoghurt curdling). Cover and reduce heat to low. Simmer for 45 minutes or until lamb is tender

Stir through spinach and mint and cook for 2 minutes or until just wilted. Serve curry with basmati rice and pappadams