ingredients
serves 4
700 g (1 1/2 lb) Minced (ground) beef
3 Tbs Chick-pea flour
piece Fresh root ginger, peeled 1 cm (1/2 in) and chopped
Garlic cloves, crushed 2
1/2 tsp Hot chilli powder
1 tsp Salt
1 Egg
1/2 tsp Turmeric
Juice and finely grated rind of 1/2 lemon
1 Onion, finely chopped
50 ml (2 fl oz) 1/4 cup Vegetable oil

for the sauce
2 Tbs Vegetable oil
2 Onions, finely chopped
piece Fresh root ginger, peeled 1 cm (1/2 in) 1/2 in and chopped
2 Garlic cloves, crushed
2 Green chillis, chopped
1 tsp Turmeric
1 Tbs Ground coriander
1 tsp Ground cumin
2 tsp Paprika
1 in slice Creamed coconut 2 1/2 cm (1 in)
450 ml (15 fl oz) 2 cups Boiling water
3 Curry leaves (optional)
1 tsp Salt
method
1. First, make the meatballs. Put all the ingredients, except the oil, in a bowl and, using your hands, knead well to blend. Shape the mixture into about 24 small balls.

2. Heat the oil in a large frying-pan. Add the meatballs and fry until they are golden brown all over. (Don’t crowd the pan; if necessary fry the balls in two or three batches.) Transfer the meatballs to a plate as they brown.

3. To make the sauce, heat the oil in a large saucepan. Add the onions and fry until they are golden brown. Stir in the ginger, garlic and chillis, and fry for 3 minutes. Stir in the turmeric, coriander, cumin and paprika and fry for 5 minutes. Add a spoonful or two of water if the mixture becomes too dry.

4. Meanwhile, dissolve the creamed coconut in the water, then stir into the saucepan with the curry leaves, if you are using them, and salt. Bring to the boil and reduce the heat to low. Cover and simmer the sauce for 15 minutes.

5. Add the meatballs to the pan, turning them over gently in the sauce to coat them well. Bring to the boil again. Reduce the heat to low, re-cover the pan and simmer for a further 20 minutes.

6. Remove from the heat and transfer the mixture to a warmed serving dish. Serve at once.

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