- 1 pack of beef mince
- 1 onion
- 2 tsp turmeric
- A bag of white basmati rice
- 1 tin of chopped tomatoes
- A punnet of baby leaf spinach
- 1 sachet of The Colonel's Mild Spice Mix
- A sachet of curry leaves
- A splash of olive oil
- Sea salt
- Freshly gorund pepper
- 350ml hot water
- Cling film
- Frying pan
- Pan with a lid
- Measuring jug
Pop the mince in a bowl. Add 1 tsp turmeric, 1 tsp of the spice mix and a pinch of salt. Mix well and knead with your hands to combine the mixture.
Divide the mixture into around 18 pieces. Roll each piece into a ball. Pop on a plate. Cover with cling film. Bung in the fridge to chill for 5-10 mins. Peel and roughly chop the onion.
Heat a splash of oil in a frying pan. Pop in the meatballs. Fry over a high heat for about 6 mins. Shake the pan every now and then till the meatballs are browned on all sides.
Fill and boil the kettle. Tip the rice into a medium pan with a pinch of salt. Add 250ml boiling water from the kettle to the rice. Cover and cook over a low heat for 6 mins. Take off the heat. Leave to steam, lid on, for 2-4 mins.
Lift the meatballs out of the pan. Pop them on a plate. Add the onion to the pan. Season. Fry for 5 mins till they’re soft. Add half the sachet of spice mix, the curry leaves and 2 tsp turmeric. Stir and fry for 1 min.
Add the tomatoes to the pan with 100ml water. Season and stir well. Pop the meatballs back in the pan. Bring to the boil. Simmer over a medium heat for 10 mins.
Rinse the spinach leaves. Add them to the meatballs. Simmer for 2 more mins. Taste and adjust the seasoning. Serve with the basmati rice.
Smashing and spicey Mix the rest of the spice mix with mayonnaise or yogurt for an instant dip to go with crisps, chips or veggie sticks.