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.
