ANGLO INDIAN MEATBALL CURRY
THE MEATBALLS: In a glass dish combine 500g minced beef/lamb, 1 tsp Goan Beef spice, 2 finely chopped green chillies, 1 slice of bread (soaked in water and squeezed out), 1 tsp oil, 1 tsp salt and 2 tbsp finely chopped fresh coriander leaves. Form into 16 meatballs and set aside (to get even sized balls divide the mixture into 4 parts and then each into quarters).
THE SAUCE: Heat a heavy pan then add 4 tbsp oil and 3 finely chopped onions. Fry until golden brown. Then add 8 curry leaves, 2 cloves finely chopped garlic, 1 tsp grated ginger, 1 tbsp Goan Beef Spice* and stir-fry for about a minute. Now add 2 large puréed chopped tomatoes (270g). Cook on medium heat for about 5 minutes till the tomatoes. Then add 1 cup (200 ml) coconut milk. Bring to a boil. Now gently drop in meatballs one at a time. Shake the pan to make sure the meatballs are all covered with the gravy. Cover and simmer on gentle heat for about 15 minutes.
SERVE: Garnish with freshly chopped coriander leaves. Serve Coconut rice and Devil Chutney.
*I added extra Kashmiri chilli powder for heat.