Preheat your oven to 220°C/200°C fan/gas mark 7.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press).

In a large bowl, combine half the garlic, half the North Indian style spice mix, the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.

Season with pepper and mix together with your hands.

Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the meatballs onto a large baking tray.

When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Add the rogan josh curry paste, remaining garlic and North Indian style spice mix. Cook until fragrant, 1 min. 

Add the passata, beef stock paste, sugar and water for the sauce (see pantry for both amounts). Stir to combine, bring to the boil, then simmer until thickened, 6-8 mins. 

When the meatballs are cooked, stir them through the curry sauce. 

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Taste the sauce and season with salt, pepper and more sugar if needed.

Fluff up the rice with a fork, then share between your bowls.

Spoon over your meatball rogan josh, then sprinkle over the coriander to finish.

Enjoy!