Beef Meatball & Spinach Curry With Rice

Peel and finely chop (or grate) your garlic

Combine the chopped garlic and 1 tsp [1 1/2 tsp] [2 tsp] sugar in a large bowl with your garam masala, beef mince and a generous pinch of salt and pepper

Give everything a good mix up until thoroughly combined (clean hands are the best way!)

Divide and shape into 6 meatballs per person

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

While the rice is cooking, heat a large, wide-based pan (preferably non-stick with a matching lid) over a medium-high heat with a little drizzle of vegetable oil

Once hot, add the meatballs to the pan and cook for 2 min on each side or until browned

Boil half a kettle

Once the meatballs are browned, add your curry powder and tomato paste to the pan with a small knob of butter

Cook for 1 min or until fragrant

Once fragrant, add your beef stock mix to the pan with 175ml [230ml] [300ml] boiled water and a generous pinch of salt and pepper

Give everything a good mix up

Cook, covered, for 12-15 min or until cooked through (no pink meat!), stirring occasionally – this is your beef meatball curry

Wash your spinach

Once the curry is ready, add the spinach and cook for 1 min further or until the spinach has wilted – this is your beef meatball & spinach curry