Meatballs in spicy tomato sauce served with rice
For the meatballs
700g/1lb 8¾oz beef mince
1 free-range egg, lightly beaten
1 onion, peeled and finely chopped
2 tsbp olive oil
For the spicy tomato sauce
3 tbsp olive oil
1 large onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
1 tsp cumin seeds
1 tsp black peppercorns, left whole
1 tsp cloves
1 cinnamon stick
1 bay leaf
4 green cardamom pods, slightly crushed
1 tbsp garam masala
1 tbsp mild chilli powder
1 tbsp ground turmeric
4 x 400g/14oz cans tomatoes
plain cooked rice, to serve
For the meatballs, mix the beef mince, beaten egg and chopped onion together in a large bowl, using your hands, until well combined.
With wet hands, roll the mixture into walnut-sized balls.
Heat the oil in a frying pan over a medium heat. Add the meatballs in batches and fry for 4-5 minutes turning regularly, or until golden-brown all over and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
For the spicy tomato sauce, heat the oil in a large pan over a low to medium heat. Add the onion and garlic and fry for 6-8 minutes, or until softened but not coloured.
Add the cumin seeds, black peppercorns, cloves, cinnamon stick, bay leaf and cardamom pods and continue to fry for 3-4 minutes, or until the spices are fragrant.
Add the garam masala, chilli powder and ground turmeric and fry for a further 2-3 minutes, or until fragrant.
Add the canned tomatoes and bring the mixture to a simmer. Simmer for 18-20 minutes, or until the mixture has thickened.
Stir the meatballs into the spicy tomato sauce until coated and continue to simmer for 4-5 minutes, or until warmed through.
To serve, spoon the rice into the centre of four serving plates. Spoon the meatballs and spicy tomato sauce on top.
Source: BBC FOODS