Combine the ground beef, garlic, ginger and chilli pastes, salt, cumin, coriander leaves, Garam Masala, bread and onion until mixed thoroughly and then shape into balls the size of a walnut (about 24). Place in the refrigerator until needed.
Heat the oil in a saucepan on medium heat, add the onion and cook until golden brown.
Stir in the tomato, garlic and ginger pastes, Sambal Oelek, cumin, turmeric, coriander, salt and yogurt and cook for 3 to 4 minutes.
Add the water and bring to a boil.
Gently add the meatballs and cook, without stirring for about 10 to 15 minutes.
Lower the heat and simmer for another 10 minutes.
Enjoy hot garnished with coriander leaves and accompanied by Parotha or Rotli or rice, pickles, salads and yogurt.