Slow-Cooked Mumbai Beef Meatball Curry

• In a medium bowl, combine beef mince, fine breadcrumbs, the egg, the salt, half the garlic and a pinch of pepper. Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate. • In a large ovenproof saucepan, heat a generous drizzle of olive oil over high heat. Cook meatballs, turning, until browned, 3-5 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.

• Return saucepan to medium-high heat with a drizzle of olive oil, if needed. Cook carrot until starting to brown, 2-3 minutes. • Add ginger paste, Mumbai spice blend and mild curry paste and cook until fragrant, 1 minute. • Add the water (for the curry), then return meatballs to the pan, stirring, until combined.

• Cover saucepan with a lid or tightly with foil. Bake until meatballs are tender, 40-50 minutes. • Remove pan from oven. Stir in coconut milk. Re-cover, then bake until heated through, a further 5 minutes. • When the curry is ready, stir in baby spinach leaves until just wilted.

TIP: If you don’t have an ovenproof saucepan, transfer the mixture to a baking dish instead!

• When the curry has 25 minutes remaining, heat a medium saucepan over medium heat with the butter and a drizzle of olive oil. Cook remaining garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt. Stir and bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes. • Meanwhile, finely chop cucumber. In a small bowl, combine Greek-style yoghurt, cucumber and a pinch of salt and pepper.