Beef Kofta Curry

Meanwhile, put the beef mince in a bowl, season with a pinch of salt and pepper. Add half the coriander and mix together. Shape the mixture into four balls per person. IMPORTANT: 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 golden brown all over, 5-6 mins, turning occasionally.

While the koftas are frying, add the cumin, turmeric and mustard seeds (see ingredients for amount) to the saucepan with the onion and cook, stirring, for 30 seconds. Add the potatoes, water (see ingredients for amount) and half the stock powder. Bring to the boil, stirring to dissolve the stock powder. Cover with a lid, turn the heat to low and simmer, stirring occasionally, until the potato is just cooked, 15-20 mins. Tip: The potato is cooked when you can easily slip a knife through.

Take the koftas out of the pan and set aside. Add the reserved onion mix to the same pan (no need to wash!) along with the rogan josh paste and tomato puree. Stir together and cook on medium-low heat for 30 seconds before adding the coconut milk with water (see ingredients for amount). Stir in the remaining stock powder and a pinch of sugar (if you have any), add the koftas and cover with a lid (or some foil) and simmer for 8-10 mins. Remove the lid and simmer for another 3-4 mins. You want the sauce to reduce slightly. IMPORTANT: The koftas are cooked when no longer pink in the middle.

When the potato is cooked, remove the lid and allow the mixture to bubble away for a few minutes more, until the liquid has almost gone, stirring frequently to ensure it doesn't burn. Add the baby spinach a handful at a time, carefully stirring through the potatoes until wilted, 2-3 mins. This is your sag aloo!