Before you start, turn the oven up to the maximum heat.

Toast off all the seeds in a small pan for 5 minutes on the lowest heat and then add them to a pestle and mortar with the tandoori masala and crush into a fine powder.

In a large pot or deep frying pan, add 2 tablespoons of oil on low heat. Add the powder and simmer for a minute and then add the red onion and sugar. Put this on the lowest heat on your smallest burner and place the lid to caramelise the onion. You will appreciate the smell, I promise!

Now make a paste by blitzing the chilli, garlic and ginger together. If you don’t have a blender, finely chopping all the ingredients will work. Add the pasta into the pan and stir.

While the onions are slowly caramelising, mix all the meatball ingredients until the pork and beef have slightly blended together. Make little meatballs about two thirds the size of a golf ball, add them to a tray and roast on high in the oven for 10 to 15 minutes until brown.

Add the beef stock to the onions and boil, then turn down to simmer. Make a paste with cold water and cornflour, tip in, and stir well to thicken.

Add the meatballs to the onion and stock. Simmer for another 15 minutes whilst you cook your rice.

Serve!