Beef Kofta Curry with Mint & Cucumber Raita

Steps

1. Preheat oven to 220°C. Bring a full kettle to the boil. Cook rice. Combine rice, boiling water measure and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Quickly lift lid and add peas. Turn off heat and steam, covered, for 5 more minutes, until peas are bright green and tender. Do not lift lid during cooking.
2. Prep & cook kofta. In a large bowl, mix all kofta ingredients with 1/2 tsp salt. Scoop tablespoon measures of mix onto a lined oven tray and drizzle with oil. Bake for about 15 minutes, until golden and cooked through. Remove from oven and set aside.
3. Prep & cook curry. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook onion for about 4 minutes, until soft. Add curry spices and a pinch of salt and cook a further minute, until fragrant. Add tomato paste, canned tomatoes and coconut milk. Bring to simmer and cook for about 8 minutes, until thickened and reduced. Add kofta and soy sauce, stir through and season to taste.
4. Prep raita. Squeeze excess liquid out of cucumber using clean hands. Add cucumber to a bowl with yoghurt, mix and season to taste.
5. Serve rice topped with kofta curry, raita and almonds.