• Beef(minced) 625 g
• Ginger(grated) 1 tsp
• Fennel seeds 2 tsp
• Cinnamon(ground) 1 tsp
• Turmeric 1 tsp
• Curry powder(mild) 2 tbsp
• Tomato passata 500 ml
• Salt & black pepper
• Garnish:
• Yogurt(low fat) to drizzle
• Mint leaves to scatter

Place the mince and ginger in a large mixing bowl.

Roughly crush the fennel seeds in a mortar and pestle and add 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 low-fat yogurt and scatter with the mint leaves.

Serve with chapattis or other flatbreads and salad.

by Pak101.com (few years ago!) / 1014 views