2white-skinned potatoes,chopped into 2cm cubes (no need to peel)
1 ¼cups300ml chicken stock (made with one chicken stock pot)
4packed cups150g baby spinach
Beef Kofta Curry
1.1pounds500g beef mince (ground beef)
good pinch of salt and pepper
1bunch coriander (cilantro),finely chopped
1tspvegetable oil
3tsptandoori paste
14oz(400ml) tin coconut milk
1chicken stock pot
Instructions
Heat the oil in a pan and add the onions. Cook over a medium heat for 5 minutes until starting to soften.
Add in the garlic and cook for a further minute, then spoon half of the onion mixture out of the pan into a bowl.
Add the cumin, turmeric and mustard seeds to the remaining onions in the pan and give the mixture a stir for a minute.
Add in the potatoes and stock. Stir, bring to the boil. then cover and turn down the heat. Simmer for 15-20 minutes until the potatoes are tender.
Meanwhile, start making the meatballs. Place the beef mince in a bowl with the salt, pepper and half the coriander (cilantro). Mix together and form into 16 balls (4 for each person).
Heat the oil in a frying pan (skillet) and add the meatballs. Cook over a medium-high heat, turning often until browned all over (around 10-12 minutes).
Transfer the meatballs to a bowl and place the reserved cooked onions from earlier into the same pan.
Add the tandoori paste and cook for a minute on a low heat. Add the coconut milk and stock pot and stir together. Simmer for 5 minutes.
Add the meatballs back in to the pan and simmer for a further 3-4 minutes.
By now the potatoes should be cooked. Take the lid off and simmer for a few minutes more until the liquid is almost gone. Stir often to ensure it doesn't burn.
Add the spinach to the potatoes. Turn off the heat and place a lid on the pan for 3-4 minutes until the spinach has wilted.
Serve the beef kofta curry and saag aloo together with the remaining coriander (cilantro) sprinkled on top.