Mumbai Beef Meatball Curry

While the rice is cooking, combine the beef mince, fine breadcrumbs, egg, the salt and remaining garlic in a large bowl. Season with pepper. Using damp hands, roll heaped spoonfuls of the beef mixture into small meatballs. Transfer to a plate. You should get 5-6 meatballs per person.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the meatballs, turning, until browned all over and cooked through, 8-10 minutes. Transfer to a plate.

While the meatballs are cooking, thinly slice the carrot into half-moons. Roughly chop the capsicum. Finely chop the brown onion (see ingredients). Roughly chop the Asian greens. Pick and finely chop the coriander leaves. In a small bowl, combine the coriander and Greek-style yoghurt. Season to taste and set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, carrot and capsicum until softened, 5-6 minutes. Add the Mumbai spice blend and tomato paste (see ingredients) and cook until fragrant, 1-2 minutes. Add the Asian greens, coconut milk, water (for the sauce) and beef-style stock powder, then return the meatballs to the pan. Cook until the sauce has thickened slightly, 1-2 minutes. Season to taste.