Fill your kettle and boil it. Warm a deep frying pan or wok on a medium-high heat and for 1 min, then add ½ tbsp oil and the lamb meatballs. Fry, turning once halfway through cooking, for 5-6 mins till the meatballs are browned all over.

While the meatballs brown, peel and finely chop the onion. Lift the meatballs out of the pan and set them aside on a plate. Add the onion (you shouldn’t need to add any more oil) and a pinch of salt and pepper. Turn the heat down a little and fry for 5 mins, stirring every so often.

While the onion fries, peel and grate the garlic and ginger. When the onion is glossy and starting to brown, add the garlic and ginger. Add 1 tbsp garam masala, 1 tsp turmeric and a pinch of chilli powder (it’s spicy stuff, so add as much or as little chilli powder as you prefer). Fry, stirring, for 2 mins.

Tip the chopped tomatoes into the pan. Top up with 200ml boiling water and stir to mix. Add the meatballs back to the pan, pop on a lid (or use a baking tray if you don’t have a lid) and simmer for 20 mins. Give the pan a stir a now and then.

While the meatballs simmer, tip the rice into a sieve and rinse under cold water for 1 min, then tip into a small pan. Pour in 300ml hot water from the kettle. Add a pinch of salt, cover, bring to the boil then turn the heat right down. Simmer for 8 mins till all the water has been absorbed, then take the pan off the heat and set aside, lid on, for 2-5 mins to let the rice steam and finish cooking.

Trim the dry ends off the purple sprouting broccoli and chop the stalks into bite-size pieces (you can keep the leaves on the stems – they’re edible). When the meatballs have cooked for 20 mins, add the broccoli and gently stir to mix. Simmer, lid off, for 5 mins to just cook the broccoli.

Taste the curry and add a pinch more salt, pepper or chilli powder if you think it needs it. Fluff the rice with a fork and divide between 2 warm plates. Top with the lamb kofta curry and serve.