Keema Ball Curry

Instructions

1. 1

   In a large bowl, combine the ground beef, half of the chopped onion, half of the minced garlic, half of the grated ginger, and one chopped green chili. Mix well and form into small balls.

2. 2

   Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the meatballs and cook until browned on all sides. Remove and set aside.

3. 3

   In the same pan, add the remaining tablespoon of vegetable oil. Add cumin seeds and let them splutter.

4. 4

   Add the remaining chopped onion, garlic, ginger, and green chili. Sauté until the onion is golden brown.

5. 5

   Stir in the tomato puree, coriander powder, garam masala, turmeric powder, and salt. Cook for 5-7 minutes until the oil separates from the mixture.

6. 6

   Lower the heat and add the yogurt, stirring continuously to prevent curdling.

7. 7

   Add the meatballs back into the pan, cover, and let simmer for 15-20 minutes until the meatballs are cooked through.

8. 8

   Garnish with fresh coriander leaves and serve hot.