Step 1

Add all meatball ingredients in a bowl and mix well to combine.Tip - Never over mix ground meat as the meatballs will become tough

Step 2

Shape the beef into small golf size balls and set aside.Tip - Dip your hands in water or smear some oil on your hands. This will make it easier to work with, otherwise, the mixture can be sticky

Step 3

In a pan or cast-iron skillet saute onions in oil until translucent

Step 4

Add ginger and garlic. Cook for another 30 seconds.

Step 5

Add the tomatoes, curry powder, and garam masala. Saute another 2 minutes until fragrantTip - when cooking spices you want to cook on low with a little liquid to prevent them from burning.

Step 6

Add yogurt or coconut cream. Combine well. Bring to a boil then simmer for two minutes.

Step 7

Next, blend the curry to a smooth sauce like a soup using a hand blender Tip - you can use a stand blender but make sure to cool the curry for a bit so you do not have any accidents. Make sure to keep a hand towel on the lid to avoid hot splashes.

Step 8

Pour the mixture back into the pot. Add 1/4 cup water and bring it to a boil again.

Step 9

Once the curry comes to a boil, lower the heat to a simmer and gently drop the meatballs one at a time. Shake the pan so the meatballs sink into the sauce.

Step 10

Partially cover the pot and let simmer on medium-low for about 10 minutes.

Step 11

Add in the lemon juice and cilantro. Taste and adjust seasoning. If necessary add a little water for gravy. Tip - the consistency of a curry depends on what you going to serve it with. I like a little gravy when I serve it with rice but I prefer it thicker when I serve it with chapati or naan

Step 12

Enjoy!