• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray with a drizzle of olive oil and a generous pinch of salt. Sprinkle over brown mustard seeds and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. Grate carrot

• In a medium bowl, combine beef mince, mild North Indian spice blend, fine breadcrumbs, the egg and half the garlic. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Add the honey and toss to coat. Transfer to a plate.

• Wipe out frying pan and return to medium-low heat with a drizzle of olive oil. Cook Mumbai spice blend and remaining garlic, stirring, until fragrant, 1 minute. • Stir through coconut milk and simmer until thickened slightly, 1-2 minutes. Season and set aside. TIP: Add a splash of water if the sauce looks too thick.

• In a second medium bowl, combine shredded cabbage mix, carrot and a drizzle of white wine vinegar and olive oil. Season to taste.

• Divide beef meatballs, Bombay potatoes and slaw between plates. • Pour Indian coconut sauce over meatballs. • Tear over parsley to serve. Enjoy!