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.