As mentioned, we had a pound of mince to use up, as it wouldn’t fit into the new freezer regime.
I minced some garlic and a shallot, and chopped some fenugreek leaves small, while Pete ground spices (black cumin, lots of coriander seeds, turmeric, cinnamon, cardamon, allspice, black pepper), and made that lot into meatballs with a bit of sea salt. It made 16, I think.
I cut an onion in half and half again, and cut it into thin rings, then fried it in ground nut oil (together with more garlic) till it was translucent. Then we added more spices (more coriander and cumin, ajwain, nigella, fennel) and cooked it down for a bit. In went a jar’s worth of roasted yellow peppers, sliced thin, and I set it to cook over a low heat.
I browned the meatballs in more groundnut oil, and tipped them (and the oil) into the pepper sauce. Left them to cook while I did some basmati, to which I added a shallot, some cardamon seeds, and a generous pinch of Marigold veg bouillon.