Oven time 50-55 min
A recipe for the nation’s favourite curry, from the nation’s favourite Atta. There are many stories around the origin of this dish, from the Punjab to Glasgow. The truth is probably in between, a marriage of grilled marinated chicken with a creamy rich tomato curry, that has roots in both India and the UK. Try our recipe with Tandoori roti or Naans
- 450 g (1 lb) lean minced lamb, beef or mutton
- 4 garlic cloves, crushed
- 1 large onion, finely chopped
- ½ teaspoon black pepper, coarsely ground
- 1 teaspoon garam masala
- 1 egg
- 1 teaspoon rapeseed oil
- 1 teaspoon cumin seeds
- 1 teaspoon peeled and grated root ginger
- 400 g (14 oz) tomatoes, chopped
- 1 tablespoon tomato purée
- ½ teaspoon turmeric powder
- 60-90 ml (2-3 fl oz) water (optional)
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01 Mix the meat, garlic, half the onion, black pepper, garam masala and egg and shape the meat mixture into 24 balls of equal size.
02 Line the bottom of the grill tray with foil and place the meatballs on the tray (this will allow the fat to drain off while cooking) and grill under a medium heat for 10-15 minutes or until nicely browned, turning occasionally.
03 In a warm pan, add the rapeseed oil, cumin seeds and the remaining half chopped onion. Cook until the onion is soft and then stir in the ginger. Then chopped tomatoes, tomato purée and turmeric. Cook for 10 minutes.
04 Add the meatballs, reduce the heat and simmer for 20 minutes. Add 60- 90 ml water if necessary. Serve hot.