Ingredients

The following ingredients have 4 Servings
  • 30ml (2 tbsp) sunflower oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, peeled and crushed
  • 15ml (1 tbsp) ground coriander
  • 15ml (1 tbsp) ground cumin
  • 10ml (2 tsp) ground turmeric
  • 10ml (2 tsp) garam masala
  • 2.5ml (1/2 tsp) cayenne pepper
  • 2.5cm (1in) fresh ginger, peeled and finely minced
  • 2 red chillies, washed, deseeded and finely chopped
  • 700g (1 1/2lb) beef mince
  • 45ml (3 tbsp) fresh coriander, washed and chopped 400g (1 can) coconut milk 30ml (2 tbsp) tomato puree
  • 250ml (1 cup) beef stock
  • 6 cloves
  • 1 cinnamon stick
  • 8 green cardamom pods, crushed

Instruction

  • Heat the oil in a large saucepan and fry the onion and garlic until softened and lightly browned. Add the ground coriander, cumin, turmeric, masala, pepper, ginger and chillies and cook for 5 minutes.
  • Scrape half the mixture into a bowl and add the minced beef and fresh coriander. Mix well.
  • When cool enough to handle, shape the koftas into walnut-sized balls. Set aside.
  • Add the tomato puree, stock and coconut milk to the remaining mixture in the pan.
  • Bruise the cloves, cinnamon and cardamom pods and add to the curry.
  • Bring to the boil then add the meatballs.
  • Simmer gently for 45 minutes, stirring occasionally, until the sauce is well reduced and thickened. Divide between 4 plates and garnish with fresh coriander sprigs. Serve with steamed basmati rice and chopped fresh coriander.