Transfer the mince, ground coriander, garam masala, garlic powder and cinnamon to a mixingbowl. Season with pepper and salt.

Knead the ingredients well. Then taste it and add extra pepper or salt if necessary. Roll the mixture into meatballs. I made 16 meatballs of ⅔ oz (20 g).

Bake the meatballs until golden brown for a few minutes. Regularly stir to make sure the meatballs brown evenly.

Once cooked, remove the meatballs (don’t throw away that lovely baking juice!) from the pan and let them cool on a plate. Add the bay leaf, chopped onion and garlic and some olive oil to the pan you baked the meatballs in.

Gently cook the garlic and onion for 5 minutes over medium heat until fragrant. Add half of the chopped tomatoes.

Cook for a few minutes until soft. Then add the chopped olives, sliced lemon and cumin seeds. Also add a small glass of water and a pinch of pepper and salt.

Stir and cover the pan for 5 minutes. Once the tomatoes are soft, add the remaining tomatoes.

Also add the cooked meatballs.

Cover the pan and let the meatballs simmer for another 10 minutes in the sauce. Add water if necessary. In the end check the seasoning. Add salt and pepper to taste. Stir in the chopped cilantro and mint right before serving.

Scoop the curry onto plates and serve.