Beef Kofta Curry

Pour the rice into a pan and cover with 600ml boiling water. Season with salt and stir, then pop in the cardamom pods and place the lid onto the pan. Bring to the boil, then reduce the heat and simmer for 10 minutes. Next, remove the pan from the heat, ensuring the lid is kept on for a further 10 minutes, as the rice will continue to cook in its own steam.

Meanwhile, heat a drizzle of olive oil in a frying pan. Mix the lentils, garam masala, beef mince, salt and pepper in a bowl and mould into 6 small sausage shapes using your hands to form the koftas. Fry for 6 minutes, turning regularly.

Next, put the tomatoes, three-quarters of the coriander (including stems), turmeric, curry paste and coconut milk into a processor. Once blitzed, add to the kofta pan and simmer for 10 minutes.

Remove and discard the cardamom pods before portioning the rice and curry into four bowls. Scatter over the remaining coriander leaves and serve.