Indian Meatballs

Everyone loves a bowl of curry, aromatic and spicy but not too hot.

Serves 4

600g minced lamb

2 tablespoons sunflower oil

3 red onions, chopped

3/4 cloves garlic, chopped

thumb size piece of ginger, chopped

1 teaspoon chilli flakes

1 tablespoon curry paste

1 teaspoon turmeric

sea salt and black pepper

250g Greek style yogurt

1 teaspoon cornflour

400ml can of tomatoes, chopped

125ml stock or water

Place the minced lamb in a large bowl, keep in the fridge until the onion and spice mixture

has cooled. Heat the oil in a large pan, sauté the onion, garlic and ginger together. Stir in the

chilli flakes, curry paste, turmeric and seasoning, continue to cook for 2/3 minutes. Now take half

the mixture and leave in a bowl to cool.  Mix the yogurt and cornflour together, add to the remaining

mixture in the pan, stir well to combine, add in the tomatoes and water, season and simmer for 3/4

minutes. Set  the sauce aside. Mix the minced lamb with the cooled onions and spice, shape into

small meatballs. Heat a little more oil, sauté the meatballs until nicely browned then add to the sauce,

and continue to simmer gently until fully cooked, check the seasoning. Serve with little chopped coriander,

basmati rice and warm naan bread.