Heat a large pot of water and bring it to a boil. Cook the rice as per instructions.

In a large bowl, mix the beef mince and garlic, Make small balls the size of a golf ball. Place to the side.

In a large frypan, drizzle some oil and add the spices. Stir and smell. Amazing! Then add the coconut cream and passata. Increase heat to just boil, then reduce to simmer. Add balls to the mixture. Place a lid on top.

Cook on low heat for about 20 minutes. You will notice the balls poaching and becoming firm. Towards the end, toss the balls over to enjoy the sauce and be completely covered.

Optional - you can roast pumpkin wedges seasoned with chili flakes, salt and pepper. Serve in the bowl with the rice.

To serve, add diced chili, lemon or lime and fresh herbs Or just on its own!