Meatballs in a Tomato and Cream Sauce - Kheema Malai Kofta

Mix the minced beef, egg, green chillies, breadcrumbs, ginger, garlic, garam masala and salt together in a large bowl until evenly mixed. Shape the mixture into balls (koftas) about the size of limes.

Heat 350ml oil in a large, deep frying pan or large saucepan to 190 degrees C. Fry the koftas in the hot oil until browned and crispy on all sides, 10 to 15 minutes.

To make the gravy, heat 2 tablespoons oil in a deep saucepan over medium heat. Fry the garlic, ginger, chilli powder, garam masala, fennel seed and salt in the hot oil for 1 to 2 minutes; stir the tomato puree into the mixture and cook until the tomatoes are deep red in colour, about 10 minutes. Add the water, fenugreek leaves and the koftas to the mixture and simmer until thoroughly reheated, another 10 minutes. Pour the cream into the mixture and cook another 2 to 3 minutes. Garnish with coriander to serve.