DIRECTIONS

• 1. Take a large bowl and add beef mince / qeema, 2 chopped onions, 2 tablespoon garlic paste, 1 tablespoon ginger paste, 2 tablespoons garam masala, salt and coriander. Mix all ingredients together and make little kofta balls. Set aside.
• 2. In case the mixture isn’t forming together add an egg or roasted gram flour to help it bind properly.
• 3. In the meanwhile, heat oil in a pan and add 3 chopped onions. Fry the onions till they are light brown.
• 4. Add ginger and garlic paste. Cook for a minute.
• 5. Add spices (coriander, cumin, red chilli powder, 1 teaspoon garam masala and turmeric). Cook for 2-3 minute and saute well to make sure the spices bhoonofy.
• 6. Add tomatoes and mix together. Mash the tomatoes so that they break and start forming the masala. Cook the tomatoes for about 10 minutes then add water.
• 7. Once the oil separates and comes to top, add the meatballs.
• 8. Be very careful in adding meatballs so that they don’t break. Turn heat to low and let the meatballs simmer in the gravy. Don’t stir with a spoon as the meatballs can break. If necessary, swirl the pan around to mix.
• 9. Once the meatballs are cooked through, turn heat off and set aside.
• 10. Serve with rice or roti / naan.