30g ghee

1 medium onion, finely chopped

2 cloves garlic, crushed

1 small red pepper, finely chopped

2 tablespoons chopped fresh coriander

½ teaspoon ground ginger

¼ teaspoon ground turmeric

500g minced beef

1 medium tomato, peeled, chopped

2 tablespoons plain flour

2 table spoon lemon juice

Oil for deep frying

Batter

1/3 cup besan flour

½ cup milk

Minted Chutney

¼ cup chutney

1 tablespoon lemon juice

1 tablespoon brown sugar

1 tablespoon chopped fresh mint

Melt ghee in large frying pan, add onion, garlic, pepper, coriander, ginger, chilli powder and turmeric, stir over high heat for about 2 minutes or until onion is soft.  Add mince, stir over high heat for about 2 minutes or until mince is browned all over. Stir in tomato, peas and water, bring to boil, reduce heat, cover, simmer for about 45mintues or until all liquid has evaporated; stir occasionally.

Remove mixture from heat, stir in flour, all spice and juice; cool slightly.  Process mixture until smooth, transfer to large bowl, refrigerate 30 minutes. Mould mixture into 24 ovals; dip into batter, carefully lower into hot oil.  Deep-fry in batchesunti9l golden brow, drain on absorbent paper. 

Batter: Sift flour into medium bowl, make well in center.  Gradually whisk in milk, whisk until smooth.

Minted Chutney:  Blend or process all ingredients until smooth.