Mumbai Beef Meatball Curry

• While the rice is cooking, in a medium bowl, combine beef mince, fine breadcrumbs, the egg, mild North Indian spice blend and a pinch of salt. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (5-6 per person). Transfer to a plate.

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

• While the meatballs are cooking, thinly slice carrot into half-moons. • Cut broccoli (see ingredients) into small florets, then roughly chop stalk.

• Wipe out the frying pan, then return to medium high heat with a drizzle of olive oil. Cook carrot and broccoli until softened, 5-6 minutes. • Add Mumbai spice blend, tomato paste and remaining garlic paste, then cook until fragrant, 1-2 minutes. • Add the brown sugar, coconut milk and water (for the sauce), then return the meatballs to the pan. • Cook until the sauce has thickened slightly, 2-3 minutes. Season to taste.