- 2 tbsp ghee
- 1 large onion, finely chopped
- 4 garlic cloves, crushed
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 2 tsp ground turmeric
- 2 tsp garam masala
- 1tsp cinnamon
- 1/2 tsp cayenne pepper
- 2.5cm fresh ginger, grated
- 1 tsp honey (mango chutney is also a great option!)
- 2 red chillies, washed, deseeded and finely chopped (keep a little aside for garnish)
- 700g beef mince
- Bunch fresh coriander, washed and chopped
- 250ml passata
- 250ml Freja beef bone broth
Method
- Heat the ghee in a large, heavy bottomed pan and gently fry the onion and garlic until soft. Add the ground coriander, cumin, turmeric, garam masala, ginger, cinnamon, cayenne and chillies and cook for 5 minutes.
- Scrape half the mixture into a bowl and allow to cool. Then add the mince and half of the fresh coriander and mix well.
- Shape the mixture into small balls.
- Into the pan, with the other half of the mixture, add the Freja broth, passata and sugar or mango chutney and bring to the boil.
- Add in the meatballs and turn down the heat.
- Simmer gently for around 45 minutes. If the sauce is reducing too much you can put the lid on.
- Serve garnished with the remaining fresh coriander and chilli.
