Ingredients

• 450g/1lb lean beef mince
• 1 tsp crushed garlic
• 1 large onion
• finely chopped
• ½ tsp black pepper
• coarsely ground
• 1 tsp garam masala
• 1 free-range egg
• 1 tsp rapeseed oil
• 1 tsp cumin seeds
• 1 tsp finely chopped root ginger
• 1 x 400g/14oz can chopped tomatoes
• 1 tsp tomato purée
• ½ tsp ground turmeric
• 60-90ml/2-3fl oz water (optional)
• cooked brown basmati rice
• to serve

Directions

• Mix the beef mince
• garlic
• half of the onion
• pepper
• garam masala and egg together in a bowl. Using your hands
• shape the meat mixture into 24 balls.
• Preheat the grill to hot. Line the bottom of a grill tray with aluminium foil and place the meatballs on the grill tray. (This will allow the fat to drain off into the lined tray
• saving on washing up.) Grill the meatballs under a medium heat for 10-15 minutes
• turning occasionally
• or until nicely browned.
• Heat the rapeseed oil in a frying pan
• and add the cumin seeds and the remaining onion. Cook for 4-5 minutes
• or until softened
• then stir in the ginger.
• Add the chopped tomatoes
• tomato purée and turmeric and cook for 10 minutes or until the sauce has thickened.
• Add the cooked meatballs
• reduce the heat and simmer for 20 minutes. Add 60-90ml/2-3fl oz water if the curry is a bit dry. Serve with rice.