Meat and cauliflower:
1 egg, beaten 
450 gm (~1lb.)lean mince (lamb) 
15 gm (~1/2 oz.) fresh ginger, grated 
2 cloves garlic, chopped 
1/2 teaspoon garam masala 
1/2 teaspoon cumin 
leaves from 1 sprig of  coriander 
1 small cauliflower, cut into florets

75 gm ghee 
1 small onion, finely chopped 
1 cardamom seeds from 2 pods 
1 crushed 
2 cloves 
2 1/2 cm (~1in) cinnamon stick 
15 gm (~1/2 oz.)fresh ginger, grated 
2 cloves garlic, crushed 
1/2 teaspoon turmeric 
1 teaspoon chilli powder 
1/2 teaspoon ground cumin 
1/2 teaspoon ground coriander 
225 gm (~1/4 lb.) tomatoes, peeled and chopped 
150 ml (1/2 cup + 2 Tbsp) yoghurt 
1 salt 
leaves from 1 sprig of  coriander 


Mix the egg with the mince meat.
Grind, pound or blend in a blender the ginger, garlic, garam masala, cumin, coriander leaves and half tsp salt.
Mix the spice paste with the meat, form into small balls (approx. 3cm dia.) and set aside.
To make the sauce, heat the ghee in a pan, add the onion and fry until golden.
Add the cardamom seeds, cloves, cinnamon, ginger, garlic, turmeric, chilli powder, cumin and coriander and fry for 3 or 4 minutes, stirring.
Add the tomato and cook, stirring, until the fat runs clear of the spices.
Stir in the yoghurt with a pinch of salt and 1-2 Tbl water and bring gently to the boil.
Carefully slide in the meat balls and cauliflower florets and cook for about 20 minutes on a low heat, stirring occasionally and taking care not to break the meat balls.

Sprinkle on the coriander leaves and add salt to taste.