Place all but the mince into a blender and blend until fine. Add lamb mince and blend to a paste. Empty into a bowl and knead to form into balls. Refrigerate for at least 10 minutes.
For the Sauce:
Heat 2-3 teaspoons of oil in a wok, add half a teaspoon cumin seeds until spitting, add the chopped onion and fry for 5 minutes. Add 1 clove of garlic, small piece of ginger, chilli powder, coriander and tomato puree. Fry until soft. Add the chopped tomatoes and give it a good stir. Add the balls from the fridge and bring to a simmer for about 30 minutes.
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