500g EXTRA LEAN beef/mutton mince
1 medium onion, finely chopped
1 green chilli, crushed
2 tsp crushed garlic
¼ tsp fresh grated ginger
4 fresh mint leaves, finely chopped
1 bunch fresh coriander, finely chopped
¼ tsp tumeric powder
2 tsp mixed masala/curry powder (mild-medium)
½ tsp dhania-jeera powder
½ tsp chilli powder
¾ tsp salt (or to taste)
3 tsp sunflower oil
1 medium onion, finely sliced
2-3 tsp mixed masala/curry powder (mild-medium)
pinch of tumeric
5 curry leaves
4 -5 medium tomatoes, freshly pureed
salt to taste
In a food processor/blender, add onion, chilli, garlic, mint, coriander, ginger, all the spices and salt blenderize together. Once this is finely ground, add the mince to the mixture and blenderize for a minute.
Remove the mince mixture from the blender and ensure that the ingredients are mixed together properly. Shape into little balls, about the size of pecan nuts.
In a large, heavy bottomed pan, sauté onions in oil. On a low heat add in spices and curry leaves and give a quick mix. Still on a low heat place the meatballs one by one into the pan, preferably a single layer. Place the lid on and allow to cook on medium heat for 2-3 minutes. Turn the meatballs and allow to cook for another 2-3 minutes, until lightly brown.
Add the puree tomatoes and simmer on medium-high heat until the tomatoes have cooked into a thick chutney. Garnish with fresh coriander.
Serve with rice, or roti or in a pita bread with salads or sambals