Slice the onion finely and crush and chop the garlic. Chop the celery and slowly fry all three in a little olive oil. Seed the peppers and slice thinly, add these to the pan.
While these are softening mix the meat with a little oil oil, salt, pepper and ground coriander.
Roll the mince (kefta) into small meatballs with your palms and fry gently in a pan until coloured all over.
Return to the vegetable mix and add a teaspoon each of cumin, coriander, turmeric and ginger etc or whatever of these spices you have to hand. Allow to cook for a few minutes then add the tin of chopped tomatoes and stir well. Season with salt and pepper and allow to simmer.
Now transfer the meatballs to this mixture and allow to cook in the sauce. If you can cover the utensil with a lid, so much the better.
When ready to serve, stir in some freshly chopped parsley and coriander. The addition of an egg, added and cooked in the centre of the mix 5 minutes before serving is quite delicious.