In a large bowl, mix thoroughly the meat, eggs, brad crumbs, all spice, 2 teaspoons of curry powder and salt & pepper.

Roll the meat between your palms into balls about an inch in diameter and place on a plate.

Chop onions and add to a large saucepan with tomatoes, 3 teaspoons of curry powder, lemon juice, flour, bay leaves and half a (empty) tomato tin of water. Add more water to get a good sauce consistency as the meatballs cook. Mix incredients in saucepan and gently add meatballs.

Heat on medium for about 30 minutes, stiring carefully initially to avoid breaking up the meatballs. They will become more robust to stirring as they cook.

Serve on a bed of rice with garnish of shredded coconut, raisins, chopped tomatoes and peanuts.