On the heat. Medium

Ingredients

• 1 kg lamb frikkadels, or regular mince
• — IF MAKING THEM
• 2 onions, grated · 2 slices bread soaked in milk, squeezed
• 1 egg · 2 tsp masala · 1 tsp cumin
• Parsley, salt, pepper
• — GRAVY
• 2 onions, sliced · 6 tomatoes, grated
• 1 tbsp ginger–garlic
• 2 tsp masala · 1 tsp sugar
• Curry leaves, 1 cinnamon stick
• 300 ml water

Method

1. If making them: mix everything, then flatten into ovals about 1.5 cm thick. Chill 20 minutes so they hold.
2. Brown them in a little oil, in batches, three minutes a side. They will not be cooked through — they finish in the gravy. Set aside.
3. Onions into the same pan with the curry leaves and cinnamon, 10 minutes. Then ginger–garlic and masala.
4. Grated tomato and sugar in, and cook down for 10 minutes until it darkens and the oil separates.
5. Water in, then the frikkadels back in a single layer. Lid on, gentle simmer, 25 minutes, turning once carefully.
6. Rest 10 minutes. Bread, rice, or in a roll the next day.

Cook's note. The soaked bread is not padding. It holds moisture through the second cook in the gravy. Leave it out and you get a firm meatball, not a frikkadel.

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