Instructions
1. Put the mince in a bowl with the ginger, garlic, fennel seeds, cinnamon and chilli powder and season lightly. Using your hands, mix until everything’s well combined and roll into 40 walnut-size balls.
2. Spray a large non-stick frying pan (use one you can put some kind of a lid on as you’ll need to cover it later) with low-calorie cooking spray and place it over a medium heat. Add the meatballs and fry in batches for 4-5 minutes or until lightly browned then transfer to a plate.
3. Pour the passata into the pan, add the cardamom seeds and curry powder and bring to the boil. Reduce the heat to a simmer, season lightly and return the meatballs to the sauce. Cover and cook gently for 15 minutes, turning the meatballs occasionally.
4. Divide the meatballs and sauce between 4 bowls, drizzle over the yogurt, sprinkle over the mint and extra chilli powder and serve hot with plain boiled rice (we cooked ours with a little turmeric).
