NZ Indian Beef Kofta Curry

While the rice is cooking, finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Finely chop the brown onion. Roughly chop the mint.

While the rice is cooking, in a large bowl, combine the beef mince, fine breadcrumbs, egg, the salt, 1/2 the garlic and a pinch of pepper.

Using damp hands, take a heaped spoonful of mixture and shape into a small meatball. Transfer to a plate and repeat with remaining mixture. The mixture should make around 5 meatballs per person. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until starting to soften, 2 minutes. Add the tandoori paste, carrot and remaining garlic and cook until fragrant, 1-2 minutes. Add the chopped tomatoes, water (for the sauce) and the beef stock and cook until softened, 5-6 minutes. Return the meatballs to the pan. Cook until the sauce has thickened slightly, 1-2 minutes. Remove from the heat and stir through the butter, baby spinach leaves and 1/2 the Greek yoghurt until the spinach has wilted, 1 minute. Season to taste with salt and pepper.