Seekh kefta

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.