Step 1

In a skillet over medium-high heat, saute the onions in oil until translucent. Then add the ginger and garlic and saute another 30 seconds to a minute.

Step 2

Next, add the tomato paste (or chopped tomatoes) and bottle masala. Cook on medium heat for 2 minutes. Pro tip - if necessary add a few tablespoons of water to prevent the bottle masala from burning.

Step 3

Add the coconut milk (or ground coconut), chicken stock, and chopped cilantro. Season with salt and pepper. Cover and bring to a boil on low heat.

Step 4

In a medium bowl, add the ground beef, garlic, salt, breadcrumbs, and chopped cilantro. Combine well and shape into small 1 1/2-inch balls. Pro tip - do not over mix the ground beef mixture otherwise the meatballs will be tough.

Step 5

Lower the heat and place all the meatballs in the curry. Cover and cook on a low simmer for 10 minutes. Then shake the pan or gently stir the pan. Cover and cook for another 10 minutes. Pro tip - I like to shake the pan so the meatballs will turn over and cook the other side. Or, stir carefully to prevent breaking the meatballs.

Step 6

Once the meatballs are cooked. Taste and adjust seasoning. Add the lemon juice and garnish with more chopped cilantro.