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1
Preheat ovento 180C fan forced (200C normal).
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2
Heat a little vegetable oil in a pan and gently saute spring onion and 2 minced garlic cloves until tender and then combine with the mince, yoghurt, garam masala, chilli paste, seasonings and 2 heaped tablespoon chopped coriander (I omitted).
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3
Form the mixture into 8 rissoles and flour each one and place on 1 - 2 lightly oiled baking trays and then cook the rissoles in the oven for about 15 minutes, turning after 7 minutes and then drain well (I had very little fat to drain as I used a very lean mince).
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4
While the rissoles are cooking, heat a little oil in a fry pan (he recommended a wok though on the programme he used a fry pan) and saute the brown onion and 2 sliced garlic cloves until tender.
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5
Add the curry paste with the cardamom, cinnamon, cloves and bay leaves and mix well and briefly cook to toast the spices. and then add about 1 cup coconut cream with the tomatoes, 1/2 cup stock and seasonings and cook for about 5 minutes until reduced quite heavily, adding more coconut cream and/or stock as needed, taste for seasoning.
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6
Arrange the rissoles on a large plate (or individual plates), spoon plenty of sauce over the top and sprinkle with the remaining coriander (omitted).
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7
Serve with steamed rice (I also serve with some steamed vegetables).
