Beef Kofta Curry

Add the ground cumin, turmeric and mustard seeds to the remaining onion in the pan and stir continuously for 1 minute. Add the potato and water (amount specified in the ingredient list) and half the chicken stock pot. Stir to dissolve the stock pot. Cover with a lid, turn the heat to low and simmer until the potato is just cooked, 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through.

Meanwhile, put the beef mince in a mixing bowl with a pinch of salt and pepper and half the coriander. Mix together. Shape the mixture into four balls per person. iIMPORTANT: Remember to wash your hands after handling raw meat! Heat a splash of oil in a frying pan on medium-high heat and fry the koftas until browned, turning occasionally, 12-14 mins. IMPORTANT: The koftas are cooked when they are no longer pink in the middle.

Take the koftas out of the pan and set aside. Add the reserved onion mixture to the same pan (no need to wash it) along with the tandoori paste. Stir together and cook on medium-low heat for 1 minute before adding the coconut milk. Mix in the remaining chicken stock pot and simmer for 5 mins. Add the koftas back in and gently simmer again to reduce the sauce slightly, another 3-4 mins. You want the sauce to reduce slightly.

When the potato is cooked, take the lid off and allow the mixture to bubble away for a few minutes more, until the liquid has almost gone, stirring frequently to make sure it doesn't burn. Add the baby spinach, then take the pan off the heat, put the lid on and leave to the side for 5 mins. Stir through the spinach. This is your sag aloo!