Please note – this recipe requires ingredients to be prepared in advance and left to marinate in the refrigerator overnight for maximum flavour and tenderness.
Using your hands, combine the minced beef with the onion, ginger, garlic, curry powder, ground coriander and salt.
Form the minced beef mixture into approximately 30 small meatballs.
Heat a large frying pan on a medium-high heat, pour a few tablespoons of sunflower oil in the pan and fry the meatballs in batches for approximately 5 minutes or until they are golden brown all over. Set aside.
To make the makhani meatball sauce, heat the butter in a saucepan over a medium-high heat and fry the cardamom pods and cinnamon until fragrant, about 30 seconds.
Add the onions to the pan and cook until they are soft and lightly golden.
Stir in the garlic, ginger and chilli and fry for a minute before adding the garam masala, chilli powder and tomato paste. Fry off the spices for a further 2 minutes.
Slowly pour in the cream stirring until well combined and simmer on a low heat for 5 minutes, adding a splash of water if the curry is too thick.
Spoon in the honey and season the sauce to taste with salt.
Reduce the heat and place the meatballs into the sauce, gently simmer on a low heat for about 10 minutes or until the sauce has thickened and the meatballs are cooked through.
Spoon the meatballs and makhani curry sauce over basmati rice and garnish with coriander.