About this recipe:This is a go to recipe when you want an easy curry as it doesn't have a long list of ingredients. But although it's simple it's really delicious! The minced beef can easily be swapped for minced lamb, or a mixture of both. It keeps for 3 to 4 days in the fridge, and also freezes really well - in fact with keeping the flavour develops even more. Serves 5 to 6, with basmati rice or naan bread.
Gently heat 1 tablespoon of the oil in a large frying pan. Saute the onion for 5 minutes till soft. Tip into a large bowl and leave to cool slightly.
Into the bowl add the mince, most of the coriander (keep aside some for garnishing), half a teaspoon of salt and some freshly ground black pepper. Combine the mixture well. Shape tablespoonfuls of the mixture into balls.
Heat the remaining oil in the pan, add the meatballs and brown them all over - you'll probably need to do this in two batches. Put the meatballs into a bowl and leave aside.
Into the same pan add the curry paste, stirring well into any leftover bits of meatball. Add the passata (quarter fill the empty cartons with some water and add to the sauce) and the sugar, and bring to a brisk simmer. Now add the meatballs and gently cook uncovered for 30 to 40 minutes till the sauce has reduced and thickened.
Garnish with the remaining coriander. Serve with rice or naan bread. Enjoy!