• 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


  1. 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.
  2. Scrape half the mixture into a bowl and allow to cool. Then add the mince and half of the fresh coriander and mix well.
  3. Shape the mixture into small balls.
  4. 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.
  5. Add in the meatballs and turn down the heat.
  6. Simmer gently for around 45 minutes. If the sauce is reducing too much you can put the lid on.
  7. Serve garnished with the remaining fresh coriander and chilli.