Place the mince, rice, onion and fresh coriander in a bowl and mix well.

Using your hands, roll eight even sized balls from the mince mixture, place on a tray and refrigerate for 20 minutes

Meanwhile, heat oil over medium heat in a large pan and cook the garlic, spices, ginger and chilli for a minute. Add tomatoes and stock, bring to boil.

Set aside while browning meatballs

Heat a lightly greased fry pan over medium heat, cook meatballs until brown, turning carefully.

Place browned meatballs into sauce and simmer gently for 20 minutes until cooked through and sauce has thickened slightly. Stir through parsley.

Serve with rice. Garnish with parsley sprig