Meat balls in Tomato Sauce (Kofta Tamatar)

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INGREDIENTS

small bunch coriander leaves
4 mint leaves 2 green chillis
1 clove garlic
½ teaspoon chilli powder
¼ teaspoon turmeric powder
½ teaspoon salt
½ teaspoon ground ginger
2 slices fresh white bread, grated
1 ¼ lb. minced beef
flour for coating 1 egg
Oil for deep frying
FOR THE SAUCE
1 lb. tomatoes
Oil or butter for frying
1 heaped teaspoon flour
5 black peppercorns
1 stick cinnamon
¼ teaspoon chilli powder
Salt to taste
4 drops red food colouring (optional)

METHOD

Finely mince the coriander, mint leaves and chillis, crush the garlic. Put into a mixing bowl with the chilli powder, turmeric, salt, ginger, breadcrumbs and minced beef. Mix well and set aside for at least 20 minutes. Form the mince mixture into small balls. Roll them in flour and dip in the beaten egg. Prepare the gravy by first skinning, chopping and sieving the tomatoes. Heat a little oil or butter in a saucepan, add the flour and cook for a few seconds. Do not allow it to brown. Add the tomatoes, pepper-corns, cinnamon, chilli powder and salt. Stir over a gentle heat until well cooked and thick. Add colouring to gravy if desired.
Heat oil and deep fry the balls until cooked and golden. Drain and serve with the gravy poured over.

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