Lamb Meatballs in a Spicy Curry

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   1.

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   In a large bowl, add the mince, cumin, ginger and salt, and using clean hands, mix until combined.

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   With wet hands to prevent sticking, roll into tablespoon-sized balls.

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   2.

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   In a large frying pan, on a medium heat, melt the butter and brown the meatballs, turning for 2-3 minutes.

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   Remove and drain on a paper towel.

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   Set aside.

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   3.

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   Using the same pan (add more butter if needed), fry the onion and the garlic until soft.

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    4.

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    Add the Madras paste, mix through and fry for a further minute.

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    Add the water and stir through.

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    5.

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    Add the tomato paste, stir, bring sauce back to the boil, then simmer, covered, for 10 minutes until thickened.

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    6.

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    Drop the meatballs into the sauce and simmer for 5 minutes.

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    7.

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    Serve on rice and/or with roti, scatter coriander and add a dollop of natural yoghurt or store-bought raita.

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    Notes: 1.

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    You can make most of this curry ahead of time, just hold back dropping the browned meatballs into the sauce until five minutes before serving.

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    2.

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    You could add some greens to the dish, Add frozen peas or spinach into the sauce 5 minutes before serving.

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    3.

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    Chicken mince will also work well with the flavours of this dish.

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    4.

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    This curry sauce freezes well.

* Per serving · 4 servings · Values may vary.