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1.
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In a large bowl, add the mince, cumin, ginger and salt, and using clean hands, mix until combined.
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With wet hands to prevent sticking, roll into tablespoon-sized balls.
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2.
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In a large frying pan, on a medium heat, melt the butter and brown the meatballs, turning for 2-3 minutes.
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Remove and drain on a paper towel.
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Set aside.
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3.
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Using the same pan (add more butter if needed), fry the onion and the garlic until soft.
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4.
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Add the Madras paste, mix through and fry for a further minute.
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Add the water and stir through.
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5.
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Add the tomato paste, stir, bring sauce back to the boil, then simmer, covered, for 10 minutes until thickened.
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6.
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Drop the meatballs into the sauce and simmer for 5 minutes.
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7.
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Serve on rice and/or with roti, scatter coriander and add a dollop of natural yoghurt or store-bought raita.
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Notes: 1.
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You can make most of this curry ahead of time, just hold back dropping the browned meatballs into the sauce until five minutes before serving.
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2.
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You could add some greens to the dish, Add frozen peas or spinach into the sauce 5 minutes before serving.
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3.
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Chicken mince will also work well with the flavours of this dish.
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4.
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This curry sauce freezes well.
