Indian Minced Lamb Koftas

Preheat your oven to 180 degrees. Put the lamb mince in a bowl and add your shallot, half your mint and the tandoori spice mix. Add a good pinch of salt and a grind of black pepper and mix together with your hands. Divide into two balls per person, then mould into sausage shapes. Lightly flatten your sausage shapes, then thread a skewer through the middle (see picture), these are your lamb koftas! Pop your koftas on a lightly oiled baking tray.

Add a drizzle of oil to a large saucepan on medium heat along with your onion. Cook for 5 mins until soft, then add your courgette and pepper. Season with a pinch of salt and a grind of black pepper and cook for 5 mins until slightly softened. Add your garlic and curry powder to the pan, cook for 1 minute, then add the basmati rice and stir together. Pour in the coconut milk and water (amount specified in the ingredient list), and add the cinnamon stick and chicken stock pot.

Bring to a simmer, then reduce the heat to low, pop the lid on the pan and cook for 10 mins. After 10 mins, remove the pan from the heat, take out your cinnamon stick, and pop the spinach on top of your rice. Put the lid back on and leave your rice to cook in its own steam for another 10 mins.

Meanwhile, put your lamb koftas on the top shelf of your oven for 20 mins. Turn them over halfway through. Tip: The lamb is cooked when it is no longer pink in the middle.

While your rice and lamb cook, put the yoghurt in a bowl with your remaining mint, a small pinch of salt and a grind of black pepper. Mix together.

Get your washing up done and put your feet up for 5 mins!