Step 1

Combine mince, cardamom, cloves, cinnamon, 1 garlic clove and 1 tsp ginger in a bowl. Season. Roll into 16 meatballs. Heat 2 tsp oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 5-7 minutes, until browned all over. Transfer to a plate.

Step 2

Meanwhile, heat remaining 2 tbs oil in a large flameproof casserole dish over medium heat. Add curry leaves and mustard seeds. Cook, stirring, for 1 minute or until the seeds start to pop. Add the onion, fenugreek, turmeric, curry powder, chilli and remaining garlic and ginger. Cook, stirring, for 5 minutes or until aromatic and the onion softens. Add the tomato and cook, stirring, for 2 minutes.

Step 3

Preheat oven to 150C/130C fan forced. Stir in the coconut cream and cinnamon stick. Bring to the boil. Return meatballs to the sauce and add the potato. Cover with a lid and bake for 1 hour.

Step 4

Stir in the lemon juice and coriander. Season. Serve with rice, extra curry leaves, extra coriander and shiso leaves, if using.