Meatballs

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)

Chutney

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

Garnish

Fresh coriander

Method

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