- 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
- 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.
- As tempting as it may be, refrain from adding salt to the curry. The stock and spices make it plenty flavourful.
- If you like your curry on the mild side, adjust the quantity of chilli used.
- No egg is needed to bind the meat.
- Category: Main
- Cuisine: Indian
- Serving Size: 1 serving
- Calories: 532
- Sugar: 2.7 g
- Sodium: 348 mg
- Fat: 21.1 g
- Saturated Fat: 5.3 g
- Carbohydrates: 30 g
- Fiber: 10.3 g
- Protein: 58.4 g
- Cholesterol: 156 mg