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| Ingredients for Meatballs | |
 | 500g mung beans or lentils | |
2-3 onions chopped, 1 small onion sliced | |
4 cloves garlic chopped, 2 cloves garlic sliced | |
4 tablespoons desiccated coconut | |
1 capsicum cut in strips or 2 long green chillies | |
4 ground dried chillies | |
2 teaspoons turmeric | |
2 dessertspoons ground coriander | |
1 teaspoon whole cumin | |
1 teaspoon whole mustard seed | |
1 sprig curry leaves | |
1 lemon juiced | |
3 tablespoons olive oil | |
2 teaspoons salt |
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| Method for Meatballs |  |
500g finely ground lamb mince
1 teaspoon ground cumin
1 teaspoon ground coriander
3 fresh chillies
1 teaspoon salt
1 teaspoon crushed garlic
1 small onion, finely minced
3 tablespoons yoghurt
1 teaspoon garam marsala
lots & lots fresh coriander, about 4-5 tablespoons when chopped
1 teaspoon fresh ginger
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| Ingredients for Sauce | |
| enough oil to sauté onions | |
2 tins peeled tomatoes | |
2 teaspoons crushed garlic | |
4 small chopped onions | |
1 teaspoon fresh chopped ginger | |
1 teaspoon chilli powder | |
1 teaspoon ground turmeric | |
1 teaspoon salt |
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| Method for Sauce | |
2 tablespoons chopped coriander plus small amounts of oregano, mint, parsley, rosemary and marjoram.
2 cups yoghurt
Plus extra fresh coriander
Divide onion and garlic into two lots. Sauté first half. Blend other half with the remaining ingredients except for yoghurt. Add to sautéed onions. Cook for 10 minutes.
Then mix in the yoghurt. Add meatballs and simmer for 20 minutes. Add more fresh coriander at the last minute.
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