2 tsp fennel seeds, roughly crushed using a
pestle and mortar
1 tsp ground cinnamon
1 tsp turmeric
2 tbsp mild curry powder
500ml (17 fl oz) tomato passata
salt and pepper
To garnish -
natural yogurt
mint leaves
To serve -
chapattis or flatbreads
salad
Method :
Place the
mince and ginger in a large mixing bowl. Add the fennel seeds to the
mixture with the cinnamon, season and, using your hands, mix
thoroughly. Form the mixture into small, walnut-sized balls and set
aside.
Place the turmeric, curry powder and passata
in a wide, nonstick saucepan and bring to the boil. Season, reduce the
heat and carefully place the meatballs in the sauce. Cover and cook gently
for 15-20 minutes, stirring and turning the meatballs around occasionally,
until they are cooked through.
Remove from the heat, drizzle with the
yogurt and scatter with the mint leaves. Serve with chapattis or other
flatbreads and salad.
Serves 4
Small, spicy balls of minced beef cooked
in a smooth, spicy sauce make a warming supper. Serve with Indian
flatbreads and a fresh Indian salad or salsa. Wrap the koftas and salad
up in the bread for an informal meal.
