Moroccan Meatballs (Koftas)

Combine the ground beef, egg, green chili peppers, breadcrumbs, ginger, garlic, garam masala and salt together in a large bowl until evenly mixed. Shape the meatball mixture into golf ball-size rounds. In a Dutch oven, add the oil and place over medium-high heat until oil surface shimmers. Carefully add meatballs one a time, not over-crowding the pot. Brown on all sides, then transfer to a drain pan. Monitor heat by making sure you are not burning the oil. Repeat until all meatballs are browned.

To make the gravy, add the garlic, ginger, sugar paprika, garam masala, fennel seed, and salt to the remaining hot oil. Reduce heat to medium low and stir for 1 to 2 minutes; stir the pureed tomatoes into the mixture and cook until the tomatoes are deep red in color, about 10 minutes. Add the water, fenugreek and meatballs to the mixture and simmer until thoroughly reheated, another 15 minutes. Pour the cream into the mixture and cook another 2 to 3 minutes. Garnish with cilantro to serve.