• Gather all ingredients before starting recipe.
• Add 12 beef meatballs to a medium sized skillet and cook the meatballs over medium heat for 5-8 minutes or until both sides are golden.
  
• Peel and chop 1 medium onion .
• Heat 2 tbsp oil in a deep sided skillet over medium high heat until the oil is hot, about 1 minute, add onions and fry until the onions are brown 4-5 minutes.
  
• Add 1 tsp garlic paste, 1 tsp ginger paste and fry for another minute.
• Add 1 bay leaf, 6 small whole cardamom pods, 1" piece cinnamon stick, 1 tsp ground cumin, 1/2 tsp chili powder, 1/4 tsp turmeric, and 2 tsp ground coriander and fry for another minute.
  
• Add 2 tbsp tomato paste and 1 cup passata or tomato sauce and stir to combine. If the mixture seems a little thick, add a couple of tablespoon of water at a time until you get the desired consistency.
  
• Add 1/2 cup heavy (whipping) cream and stir to combine then return the 12 beef meatballs and mix well coating all the meatballs.
  
• Reduce heat to low, and simmer for 10-15 minutes to heat the meatballs through.

Serving

• Serve with warm naan bread, plain rice or Potato, Peas and Green Pepper Curry
• Sprinkle curry with 2-3 sprigs chopped fresh cilantro for garnish.