Mix the breadcrumbs and milk in a bowl. Mix the meat with the rest of the ingredients and finally with the breadcrumb mixture. Season to taste and leave to rest for at least 30 minutes.
Shape the meatballs with a spoon and place them in boiling salted water with 3–4 curry leaves or bay leaves, but only enough water to cover the meatballs – cook the meatballs at just under 100 degrees until they are done (when they float to the surface).
If desired, save 200–300 ml of the cooking water for the curry sauce.
Toast the whole spices in a dry frying pan until they just start to smoke slightly and release their aroma. Grind them finely in a mortar or coffee grinder.
Fry the chopped onions in a little oil for about 5 minutes, then add the garlic, ginger and homemade curry paste to taste and fry for a further 2 minutes. Pour in the stock and cream and simmer for 10 minutes. Season with salt and a little lemon juice.
Add the cooked dumplings to the sauce and stir in the finely chopped spring onions and diced apple. Give it a stir and serve immediately, topped with fresh coriander.
Finely chop the pointed cabbage and mix the remaining ingredients to make a dressing. Toss the cabbage in the dressing.
Serve the dish with cooked basmati rice (cooked according to the instructions on the packet), coleslaw, and ideally with mango chutney and chilli sauce on the side.
