November 16, 2016
- Prep: 15 mins
- Cook: 35 mins
1Place onion and half the ginger in a bowl and add breadcrumbs, garam masala, salt, pepper, egg, mint and minced beef. Mix well
2Allow the mix to stand for a few minutes while you prepare the tomatoes etc then mix again and shape into small balls.
3Heat oil in a frying pan and brown the meatballs on all sides. Remove the meatballs to a plate.
4To the remaining oil, add the second chopped onion, and cook until soft. Then add the garlic, remaining ginger and curry powder and cook for a few minutes.
5Stir in the tomatoes and stock, return the meatballs and simmer about 30 minutes until the meatballs are cooked. If necessary, top up the liquid levels from time to time with water or stock during cooking. If you prefer a thicker sauce, add a small amount of cornflour in water (start with 2 tsp cornflour) just before serving.
6Serve with rice and salad vegetables