Anglo-Indian Ball Curry - James Martin Chef

Ingredients

• 1 kg/2 lb 4 oz/41⁄2 cups finely minced (ground) beef
• 2 tbsp finely chopped parsley
• 3 green chillis, finely chopped
• 1 tsp salt
• 4 tbsp vegetable oil
• 3 onions, ground to a paste
• 1 tbsp garlic paste
• 2 tbsp fresh ginger paste
• 1 tbsp ground coriander
• 1⁄4 tsp chilli powder
• 2 tbsp tomato purée (tomato paste)
• 500 ml/17 fl oz/2 cups thick coconut milk
• 1 tsp ground garam masala
• A handful of parsley leaves, chopped (optional)
• 300 g/101⁄2 oz/11⁄2 cups basmati rice
• 3 tbsp vegetable oil
• 1 small white onion (approximately 100 g/31⁄2 oz), evenly and thinly sliced into half-moons
• 4 green cardamom pods
• 4 cloves
• 1 piece cassia bark, 2.5 cm/1 inch long
• 1 large Indian bay leaf
• 1⁄4 tsp ground turmeric
• 1 x 400-ml/14-fl oz tin coconut milk
• 200 ml/7 fl oz/3⁄4 cup warm water