Add all of the meatball ingredients to a large bowl and mix together until just combined.
500 g (1.1 lbs) minced beef, 1 tbsp soy sauce, pinch black pepper, 1 tsp minced ginger, 1 clove garlic, 2 spring onions (scallions), 1 large egg, 3 tbsp freshly grated breadcrumbs or panko
Form into walnut-sized balls (you should get 20-22).
Heat the oil in a large frying pan (skillet).
1 tbsp sunflower oil
Place the meatballs in the pan and cook on a medium-high heat, turning regularly (turn carefully, using tongs to prevent the meatballs from breaking) until browned all over - this should take about 6-8 minutes.
Remove the meatballs from the pan and place them on a warm plate whilst we make the Chinese takeaway-style curry sauce.
Add the turmeric, five-spice, curry powder, and garlic to the pan and cook for a further 2-3 minutes, until the spices start to release their fragrance.
Add the chicken and beef stocks and milk to the pan.
210 ml (a little under 1 cup) chicken stock, 210 ml (a little under 1 cup) beef stock, 210 ml (a little under 1 cup) whole milk
Stir everything together then add the meatballs back into the pan.
Bring to the boil, then turn down the heat and simmer for 10 minutes, turning the meatballs occasionally.
Add the chunks of onion and red pepper, and simmer for a further 5 minutes (you want them to be warmed through, but still retain their crunch).
1 red bell pepper, 1 onion
Stir through half the sugar and half the lime juice, then taste and add more if needed.
3 tsp sugar (granulated/caster or light brown), 2 tsp lime juice
Stir in the cornflour slurry (1 tbsp of cornflour/cornstarch + 2 tbsp of water). Taste and add additional lime juice or sugar to your taste.
1 tbsp cornflour (Cornstarch), 2 tbsp cold water
Serve the curry with boiled rice (or cauliflower/broccoli rice*) and hard or soft-boiled eggs**. Top with fresh coriander and chilli flakes. You could also serve with warm pitta bread if you like.
* For cauliflower/broccoli rice, simply grate half a head of cauliflower per person, then fry in a little oil for 3-4 minutes. Season with salt, pepper, a squirt of lime juice, and stir through 3 tbsp finely chopped coriander (cilantro) before serving** If you want to go with hard-boiled eggs, simply cover the eggs (large eggs) in cold water, bring to the boil and simmer for 10 minutes. If you want that runny-yolk-soft-boiled-egg, then boil for exactly 6 minutes. Once cooked, drain and put the eggs straight into ice water for a few minutes to cool. This really helps with removing the shell.THE NUTRITION INFO BELOW EXCLUDES RICE AND PITTA BREAD