Beef kofta curry

Kofta are spicy meatballs, which served in a curry, always makes a welcome change after the Christmas period. This one is nicely spicy but not too hot and just needs some steamed plain or pilau rice, mango chutney, minty raita and some poppadoms to go with it.
Serves 4-6

2 tbsp coriander seeds
1 tbsp cumin seeds
2 tsp ground turmeric
2 tsp garam masala
1/2 tsp cayenne pepper
6 tbsp sunflower oil
4 medium onions, finely chopped
4 garlic cloves, crushed
2 medium-hot red chillies, seeded and finely chopped
2.5cm/1 inch fresh ginger, peeled and finely grated
2 tbsp tomato purÈe
600ml/1 pint beef stock
7.5cm piece of cinnamon stick
6 cloves
8 green cardamom pods, cracked
2 curry leaves (optional)
25g/1oz piece of creamed coconut
700g/ 1 1/2lb lean minced beef
3 tbsp chopped fresh coriander
1 1/2 tbsp beaten egg

To finish:
Roughly chopped fresh coriander

Heat a dry, heavy-based pan over a high heat. Add the coriander and cumin seeds and shake them around for a few seconds until they darken slightly and start to small aromatic. Tip them into a spice grinder or mortar and grind to a fine powder, then mix with the turmeric, garam masala and cayenne pepper.
Heat the oil in a large saucepan. Add the onions and garlic and fry gently for 7-10 minutes until soft and lightly browned. Add the red chillies, spices and 1 teaspoon of salt and cook gently for another 5 minutes. Scrape half the mixture into a mixing bowl and leave to cool. Add the grated ginger, tomato purÈe, stock, cinnamon stick, cloves, cardamom pods, curry leaves and creamed coconut to the pan and bring up to a gentle simmer.
Add the minced beef, chopped coriander, beaten egg and 1 teaspoon salt to the fried onions in the bowl and mix together well. Then shape into golf-sized balls and drop them into the simmering sauce. Part-cover and leave to simmer gently for 1 hour, stirring gently now and then once the meatballs have set, until the sauce has reduced and is nicely thickened. Scatter over the chopped coriander and serve with pilau rice.