FOR THE RICE
FOR THE MEATBALLS
To make the meatballs, mix the garam masala with the minced beef and coriander, then season with salt and pepper. With wet hands, divide, squeeze and mould into ten even-sized balls.
Heat the oil a large pan wide enough to take the meatballs in a single layer with a lid. Add the ginger and garam masala, stirring to combine. Cook for 30 seconds until fragrant and then pour in the passata. Bring to the boil, then reduce the heat and season with salt and pepper.
Add the meatballs to the pan in a single even layer, then cover and cook gently for about 20 minutes. Shake the pan occasionally to ensure the meatballs are not sticking to the bottom, but do not stir. Using tongs, turn the meatballs over, then shake the pan gently and continue to cook with the lid off for 5 minutes until the sauce has thickened slightly.
Meanwhile, make the Ainsley Harriott Kashmiri Rice according to the directions on the packet.
Divide the rice among plates and spoon the beef kofta curry on top, then scatter over the coriander to garnish.
You can also make this curry using turkey or lean pork mince, or even experiment with a mixture with equally successful results.