mince, onion, dill, cardamom and cumin in a medium bowl. Shape
tablespoons of the mixture into balls. Heat oil in heavy based pan; add
meatballs. Cook over medium-high heat 5-10 minutes, turning frequently
to brown all sides. Drain on absorbent paper and set aside. To make
yogurt sauce: Place yogurt and cornflour mixture in a large pan and
whisk until smooth. Simmer, stirring constantly, for 5 minutes or until
yogurt begins to thicken. The addition of the cornflour mixture will
prevent yogurt curdling. Add meatballs to yogurt sauce and simmer for a
further 5 minutes or until heated through. Stir in coriander and cumin
seeds. Serve meatballs with an onion salad or in warmed pita bread.
meatballs can also be made with lean minced lamb. In this case, replace
the coriander leaves in yogurt sauce with fresh mint.