I have only ever cooked these yummy Indian meat balls with ready-made spice mixes, so I'm really not sure precisely what spices they contain. Look for a standard kabab masala *); if you can get it and don't mind spending more money, Shan's seekh kabab mix produces excellent results.
*) You can try to mix the following ground spices for a somewhat decent kabab masala, but the readymade mixes taste better: 1 teaspoon each of paprika, salt, coriander, ginger; half teaspoon each of red chili powder, allspice, black pepper, cumin, black cumin, mace, clove; 1 ground bay leaf.
For the sauce:
- 200g skinned tomatoes
- ½ teaspoon red chili powder
- 1 teaspoon garam masala
For the meatballs:
- 400g fresh minced beef or lamb
- 1 tablespoon finely grated fresh ginger (requires a 2-inch piece)
- 1 tablespoon garlic paste from a garlic press (requires 4-6 cloves)
- 4 fresh green chilies, finely chopped
- 1 small onion, finely chopped
- 3-4 teaspoons kabab masala
- 1 tablespoon ghee
Whizz the tomatoes in a blender, put in a pot. Add the chili powder and garam masala. Let simmer for 10-15 minutes.
Mix the meat, ginger, garlic, chilies, onion and kabab masala. If you have the time, let stand for 2-3 hours.
Add the ghee, mix well. Form little balls and fry them in a pan over moderate heat.
Arrange on a plate with the tomato sauce. Serve with rice.