Beef Kofta Tikka Masala Curry

Meanwhile, peel and grate the garlic (or use a garlic press).

In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts) and half the garlic, then add the beef mince.

Season with pepper and mix together with your hands. 

Shape into mini sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince. Pop the koftas onto a large baking tray. 

When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat.

Add the tikka paste, tomato puree and remaining garlic, stir-fry for 1-2 mins. 

Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil then reduce the heat and simmer until the liquid has reduced, 3-4 mins.

Once the liquid has reduced, stir in the creme fraiche, honey and butter (see pantry for both amounts).

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins, then remove from the heat. Season with salt and pepper. 

Once the koftas are ready, stir them into the tikka masala sauce and reheat until piping hot. Add a splash more water if you feel it needs it.