|Minced beef/Lamb||1 Pound (Ground)|
|Onion||1 , finely chopped|
|Curry powder||2 Teaspoon|
|Egg||1 , beaten|
|Oil||2 Cup (32 tbs)|
|Onion||1 , chopped|
|Tomatoes||3 , skinned and chopped|
|Curry powder||2 Tablespoon|
|Beef stock||1⁄4 Pint|
|Chopped mint||1 Tablespoon (For Garnish)|
Mix together the minced meat, onion, curry powder, salt and pepper and bind the mixture with beaten egg.
Divide the mixture into 16 portions, shaping each one into a ball with floured hands.
Heat sufficient oil to cover the base of a large frying pan (skillet) and fry the meat balls, turning occasionally, until they are brown all over.
Remove from the pan with a slotted spoon and keep hot.
In the same pan, fry the onion and tomatoes for 3 minutes.
Add the curry powder and flour and cook gently for 2 minutes.
Blend in the stock and seasoning.
Bring the liquid to the boil and add the meat balls.
Simmer gently for 30 minutes, turning occasionally.