To Prepare :

• For meatballs - combine mince beef,  breadcrumbs, eggs, finely minced onions, cilantro, salt & pepper to taste, set aside
• Using a mortar & pestle or blender, grind onion, garlic and ginger into a paste
• In a small bowl, combine meat curry powder and chili powder, add a few tbsp of water and mix into a thick paste
• In a wok or pot, heat oil on med-high, add ground paste, stir-fry for 3-4 min
• Add curry paste, star anise, cloves and curry leaves, reduce heat to med-low, stir-fry until quite toasted and oil starts to ooze from paste - do not burn!
• Add coconut milk and slowly bring to a boil
• As the curry is boiling, start making bite-sized meatballs and dropping them in [cautiously], stop occasionally to stir - gently please!
• When all the meatballs have been added to the curry, allow to boil 5 mins uncovered, then add tomato paste, season with salt and stir gently to mix
• Cover, reduce heat to a simmer and cook for 10 mins
• Add potatoes, uncover, simmer 15 mins or until potatoes are cooked, stir occasionally
• Turn heat off, after a few mins, skim off most of the excess oil floating on top
• Serve with bread, Roti Canai, Roti Jala or steamed rice

Cook's Note : "This is one of my favorite dishes my Granny used to cook with beef, which she ground using an old-fashioned hand meat-grinder." "Pam Rodrigues"