To make kofta, place beef, cream, ginger, chilies, garlic, ground coriander, garam masala, cumin, mango powder, and salt to taste in a bowl and mix well to combine. Take spoonfuls of mixture and, using wet hands, mold mixture into oval shapes or balls and place in a steamer. Three-quarters fill a saucepan with water and bring to the boil. Place steamer over saucepan, cover and steam for 15 to 20 minutes, or until kofta is just cooked.
Remove kofta from steamer and place in a shallow ovenproof dish. Set aside.
To make sauce, heat oil in a saucepan over low heat, add cumin seeds, bay leaves, ginger, chilies and garlic and cook for 2 minutes. Stir in cream, ground coriander, cumin, mango powder, turmeric and garam masala and cook, stirring constantly, for 5 to 7 minutes. Remove sauce from heat, stir in cilantro, and season to taste with salt. Spoon sauce over kofta, cover and bake at 150ºC for 20 minutes.
The health conscious can try using spinach in the sauce in place of the cream. You will need 2 bunches (2lb) tender, young spinach. Chop the spinach, then steam or microwave until tender. Drain, place in a food processor or blender, and process until smooth. Simply use the spinach puree in place of the cream.