#pilau

Kofta curry For the meatballs: 500 g minced meat, lamb or beef 1 medium onion, chopped fine 2 cloves garlic, minced 1 teaspoonful black pepper 1 teaspoon ground cinnamon 1 teaspoonful ground cloves 1 teaspoon ground cardamom oil or ghee for frying

(1 beaten egg – optional)

For the sauce: 1 large onion, thinly sliced 4 cloves garlic, thinly sliced 2 teaspoons ground coriander 1 teaspoon chilli powder 1 teaspoon ground ginger 1 teaspoon ground cumin 1 teaspoon ground turmeric 2 tablespoons tomato purée 1 tin chopped tomatoes 500 ml beef stock. Juice of one lemon 4 tablespoons yoghurt (Freshly chopped mint or leaf coriander – optional)

(1) food processor method:  Put all the meatball ingredients (except the egg - not required) into a processor and whizz into a smooth paste then, with wet hands to avoid stickiness, form the mixture into golf-ball size meatballs. Fry gently until brown on all sides. Remove from pan with a slotted spoon and set aside. (2) manual method: knead all the ingredients together, including the egg as a binder, then form meatballs, fry and set aside as before. Add more oil or ghee to the pan if required, and fry the onion and garlic until soft and golden. Add the spices, and fry for a further five minutes. Add the tomato purée and chopped tomatoes and fry for a further five minutes. Add the beef stock and lemon juice, boil up once, stir well, then reduce heat and add the meatballs. Simmer for 30 to 45 minutes, stirring occasionally and taking care not to break up the meatballs.Just before serving, stir in the yogurt.

Plate up with plain or pilau rice.