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1
Place half the oil in the large roasting tin and half in the small roasting tin.
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2
Peel the onions and reserve one large or two small.
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3
Slice the remainder and put in the small roasting tin.
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4
Set on the top runners of the roasting ovento cook for 15 to 20 minutes until golden.
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5
Place the large roasting tin on the floor of the roasting ovento heat the oil.
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6
Chop the reserved onions.
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7
Peel and slice the garlic.
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8
Put half the garlic in the food processor with the bread and work to fine crumbs. Add the onions beef and half the coriander cumin salt and chilli powder reserving the remainder for the sauce. Work to combine lightly then using oily or wet fingers roll the meat into 40 to 45 balls the size of an egg yolk.
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9
Toss the meatballs in the oil in the large roasting tin and return to the floor of the roasting ovenfor 10 minutes until just firm.
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10
Add the reserved spores and garlic plus turmeric and garam masala or mixed spice to the onions toss well and roast for a further 3 to 4 minutes.
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11
Layer the meatballs onion mixture ginger yoghurt and coconut cream in an ovenproof dish.
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12
Cover cool and chill if you are preparing in advance.
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13
Cook for 1 to 1 1/2 hours in the simmering oventhen place on the gnd shelf on the floor of the roasting ovenfor 5 to 15 minutes or until just bubbling.
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14
Serve with basmati rice chutneys and popadoms.
