This is a curry my mum would make when I was growing up, and I’ve always loved a good meatball curry.

My recipe has been adapted over the years, but it still has all the comforting flavours I remember. The koftas are packed with warming spices and cooked in a rich, flavoursome tomato sauce. It’s even better if you can make the koftas the day before, giving them time to soak up all those wonderful spices.

This curry is gluten free as uses rice flour in the koftas rather than breadcrumbs.

• Koftas
• 500g beef mince
• 2 tsp. coriander powder
• 1 tsp cumin powder
• 1 tsp. paprika
• 1 tsp. garam masala
• 1/2 tsp. chilli powder
• 1 egg
• 1 tbsp. rice flour/gram flour
• salt & pepper

• Curry
• 1 onion
• 2 large cloves of garlic, peeled
• 40g fresh ginger, no need to peel, can remove any thicker parts, cut into chunks
• 2 red chillies, left whole, stem removed
• 1 tsp. black mustard seeds
• 8 cloves
• 1 tbsp. fennel seeds
• 2 tbsp. coriander powder
• 1 tbsp. cumin powder
• 1 tsp. turmeric powder
• 1/2 tsp. chilli powder
• 1 tsp. tamarind paste
• 1 tbsp. tomato puree
• 1 tin chopped tomatoes
• 1 tbsp. honey
• 30g fresh coriander
• optional mango chutney – 1 tbsp.
• Salt/Pepper

• Make the kofta’s by mixing all of the ingredients together, so it is well combined. Season well with salt and pepper and then make even balls. I made mine using an ice cream scoop. Place in the fridge overnight.
• Heat the oil, in batches brown the koftas, remove with a slotted spoon and set aside.
• Using the same pan, cut half the onion into chunks and add to this pan, cook for a few minutes then add the whole garlic, ginger and chillies. Once the onion is softened add the mustard seeds. Let these pop a little then add the cloves, fennel, coriander, cumin, turmeric and chilli powder. Mix well.
• Place all of this into a blender or smoothie maker and make a paste.
• If you like onions in the curry slice the other half up and fry in the same pan until soft, then scrape the paste into this pan and cook for 2 minutes. Add a little water to the blender and shake to get all of the remains of paste out. Add this to the pan.
• Add the tamarind, puree, tin tomatoes and honey. Season with salt and pepper.
• Add the koftas back to the pan. Stir carefully so they do not break up. Make sure the liquid covers the koftas, if not add a little water.
• Place into the oven, covered for 20 minutes.
• After 20 minutes uncover the pan and cook for a further 15 minutes.
• By this time the sauce will have reduced a little and the koftas browned.
• Carefully remove from the oven and place back onto the hob, stir in half of the coriander and the mango chutney if using. Taste for seasoning.
• Serve with the rest of the coriander sprinkled on top.