Notes
Ingredients
For the meatballs:
250g minced beef
1 clove garlic, crushed
1/2 tsp. ground cumin
1 tsp. ground coriander
Salt & pepper
For the sauce:
Drizzle light olive oil/vegetable oil
1 onion, finely chopped
1 clove garlic, crushed
2cm/1 tsp. ginger, grated
1/4 tsp. ground cinnamon
1/4 tsp. ground turmeric
1/4 tsp. chilli flakes
Small handful curry leaves
400g chopped tomatoes
200ml water
Small handful coriander, chopped
Method
To make the meatballs, combine the minced beef, one crushed garlic clove, ground cumin, ground coriander and salt & pepper. With wet hands, shape the mixture into small meatballs.
Heat a drizzle of oil in a frying pan over a medium-high heat and brown the meatballs on all sides. Remove from the pan and set aside.
Add another drizzle of oil to the pan, if needed, and add the onion. Fry for 5-10 minutes until soft, before adding the garlic, ginger and ground cinnamon. Fry for a further few minutes until fragrant. Stir in the curry leaves and then add the chopped tomatoes, ground turmeric, chilli flakes and water. Season.
Return the meatballs to the pan and simmer for 25 minutes. Top with the chopped coriander.