Ingredients

• 700g/1lb 8¾oz beef mince
• 1 free-range egg
• lightly beaten
• 1 onion
• peeled and finely chopped
• 2 tsbp olive oil
• 3 tbsp olive oil
• 1 large onion
• peeled and finely chopped
• 3 garlic cloves
• peeled and finely chopped
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• left whole
• 1 tsp cloves
• 1 cinnamon stick
• 1 bay leaf
• 4 green cardamom pods
• slightly crushed
• 1 tbsp garam masala
• 1 tbsp mild chilli powder
• 1 tbsp ground turmeric
• 4 x 400g/14oz cans tomatoes
• plain cooked rice
• to serve

Directions

• For the meatballs
• mix the beef mince
• beaten egg and chopped onion together in a large bowl
• using your hands
• until well combined.
• With wet hands
• roll the mixture into walnut-sized balls.
• Heat the oil in a frying pan over a medium heat. Add the meatballs in batches and fry for 4-5 minutes turning regularly
• or until golden-brown all over and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
• For the spicy tomato sauce
• heat the oil in a large pan over a low to medium heat. Add the onion and garlic and fry for 6-8 minutes
• or until softened but not coloured.
• Add the cumin seeds
• black peppercorns
• cloves
• cinnamon stick
• bay leaf and cardamom pods and continue to fry for 3-4 minutes
• or until the spices are fragrant.
• Add the garam masala
• chilli powder and ground turmeric and fry for a further 2-3 minutes
• or until fragrant.
• Add the canned tomatoes and bring the mixture to a simmer. Simmer for 18-20 minutes
• or until the mixture has thickened.
• Stir the meatballs into the spicy tomato sauce until coated and continue to simmer for 4-5 minutes
• or until warmed through.
• To serve
• spoon the rice into the centre of four serving plates. Spoon the meatballs and spicy tomato sauce on top.