- 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
- 1.
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.
- 2.
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.
- 3.
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.
- 4.
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.
- 5.
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.
- 6.
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.
- 7.
Rinse the spinach leaves. Add them to the meatballs. Simmer for 2 more mins. Taste and adjust the seasoning. Serve with the basmati rice.
- Tip
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.
