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1
For the meatballs: In a large bowl, mix the ground beef, chile, ginger, cilantro and 1 teaspoon salt together using your hands until just combined.
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2
(Don't mix any more than this or you'll end up with tough meatballs!)
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3
Make 16 balls like this: divide the mixture in half, and then in half again.
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4
Take each quarter and divide it into 4 small portions.
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5
Roll each portion between your palms until smooth.
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6
Set aside and repeat for all 16 meatballs
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7
For the curry: In a large skillet over medium-high heat, warm the coconut oil until nearly smoking.
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8
Add the mustard seeds, covering the pan with a lid so you don't get popping seeds all over you.
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9
When the spluttering subsides, add the shallots, garlic and ginger and cook until golden brown.
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10
Then add the ground coriander, cumin and cayenne pepper.
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11
Stir, and cook 30 seconds.
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12
Add the tomatoes and cook until they soften, about 5 minutes.
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13
Add the coconut milk, 1/2 cup of water, 1/2 teaspoon salt and bring to boil.
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14
Turn down to a simmer and add the meatballs.
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15
Simmer until the meatballs are cooked through, 15 to 20 minutes.
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16
To finish, add the cilantro and lime juice.
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17
Shake the pan gently to mix them in, and then taste for seasoning.
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18
Serve over rice, with Indian bread (naan or chapati) or over spaghetti!
