Ingredients:
• 1 large onion, grated
• 2 garlic cloves, crushed
• 50g parsley, finely chopped
• 50g coriander, finely chopped
• 40g dill, finely chopped
• ½ tsp chilli powder (optional)
• 500g beef mince
• 100g ground rice
• 500ml oil, plus extra for frying
• 1 large garlic clove, crushed
• 1 tbsp tomato purée
• 500ml tomato passata

Method:
Put the onion, garlic, parsley, coriander, most of the dill and the spices in a food processor, and blend until smooth. Tip the mixture into a bowl, add the beef mince and ground rice, and mix together using your hands until well-combined. Oil your hands and shape the kofta mixture into either small meatballs or medium log shapes, weighing about 50g each.

Heat about oil in a large, deep frying pan until a cube of bread dropped in browns in 30 seconds. Deep-fry the meatballs for a few minutes until crisp, making sure they are always covered by the oil – they will continue cooking in the sauce later, so it's important to get a good golden colour. Transfer to a plate lined with kitchen paper and leave to cool to room temperature.

Meanwhile, make the sauce. Heat the two tablespoons of oil in a large frying pan over medium heat and add the garlic. Stir in the tomato purée for a couple of minutes, then pour in the passata and 500ml water. The sauce will look quite thin, but will thicken after adding the meatballs. Season the sauce and bring to the boil.

Add the fried meatballs, reduce the heat to a simmer and cook for 15-20 minutes, turning the meatballs in the sauce halfway through, until the sauce has thickened slightly and the meatballs are cooked through. Serve hot with rice.