Peel the red onions and very finely dice. Wash the spring onions and the fennel then finely dice. Roughly chop the coriander. Mince the rump steak.
Place the minced steak in a bowl. Add the chopped spring onion, the spices and then mix well. Take small handfuls and roll into balls about the size of an apricot.
Add a drizzle of olive oil to a large saucepan or cooking pot. Sweat the red onion with a pinch of salt. Add the meatballs, sealing on all sides and then set aside but keep warm.
Add the peas, fennel, tomato puree and saffron to the same pan. Cover with water and reduce. Return the meatballs to the pan, add the chopped coriander and heat through.
Place the meatballs and the vegetables on to large dinner plates. Add some of the cooking sauce and serve.
«This recipe also works well using lamb instead of beef - cook in the same way.»