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13 December 2012,00:02 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Mix together all the ingredients for the meatballs until really well combined and set aside.
  • Blend the tomatoes, ginger and garlic until smooth.
  • Heat the oil in a large saucepan. Add the whole spices and bay leaves and cook for about 20 - 30 seconds.
  • Add the onion and cook until golden brown. Add the blended tomatoes, powdered spices and salt and cook down until it is a thick paste.
  • Add 3 cups of water and bring to a boil. Adjust the seasoning. Make 20 - 22 meatballs of even size from the minced meat mixture and pop each into the simmering curry.
  • Simmer, covered, for about 10 - 12 minutes, then add the peas, simmer and cook for another five minutes or until the sauce is reduced to a light creamy consistency.
  • Adjust the seasoning, stir in the chopped coriander and serve.


  • 500 grams minced beef or lamb
  • ½ teaspoon garam masala
  • 1 teaspoon fresh root ginger, peeled, grated into a paste
  • 2 large slices of white bread, crusts removed, made into breadcrumbs
  • 1 egg, beaten
  • Salt to taste
  • 1 fat garlic clove, grated into a paste
  • Sauce
  • 50 grams tomatoes
  • 150 grams handfuls of peas
  • 2 tablespoon fresh root ginger, peeled
  • 100 ml Cooking oil
  • 6 fat garlic cloves
  • 6 green cardamom pods
  • 6 cloves
  • 1 teaspoon garam masala
  • ½ teaspoon ground cumin
  • 3 cm cinnamon stick
  • 1 blade mace
  • 2 bay leaves
  • 1 onion, finely chopped
  • 2 teaspoon ground coriander
  • Chilli powder, to taste
  • Salt, to taste
  • Large handful of chopped fresh coriander

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