Rustle up our one-pan lamb meatball curry which uses our own specially created spice blend. It's ideal for a Friday night treat to share with the family
Ingredients:
1 tbsp sunflower oil
1 small red onion, finely chopped
500g minced (ground) lamb
1 green or red chilli, sliced, to serve (optional)
basmati rice, to serve
For the spice blend:
2 tsp garam masala
1½ tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
½ tsp red chilli powder
For the sauce:
1 small red onion, finely chopped
thumb-sized piece of ginger, peeled and finely grated
2 garlic cloves, finely grated
1 green chilli, finely chopped (optional)
small bunch of coriander (cilantro), leaves and stalks separated, stalks finely chopped, leaves reserved
400g (14 oz) tin finely-chopped tomatoes
1 tbsp tomato purée
300ml (1 1/4 cups) lamb stock
200ml (4/5 cup) tin coconut cream
Method:
Heat the oil in a large frying pan over a medium heat and fry the onion for 8 mins until soft but not golden. Transfer to a bowl and set aside to cool. Tip the lamb mince and half the spice blend into a medium bowl with 1/2 tsp each salt and black pepper and the cooled onions. Knead with your hands to combine evenly, then form into 16 equal meatballs. Return the pan to a medium heat and brown the meatballs all over. Remove to a plate using a slotted spoon.
To make the sauce, fry the onion in the pan for 5 minutes until beginning to soften, then add the ginger, garlic, chopped chilli and coriander stalks, and cook for a further 3 minutes. Scatter in the remaining spice blend and cook for 1 minute, then tip in the tomatoes, tomato purée, stock and three-quarters of the coconut cream. Stir to combine, bring to a simmer and cook for 15 minutes until the sauce has reduced by a quarter.
Return the meatballs to the pan and cook for a further 15 minutes, basting the meatballs in the sauce every few minutes until the sauce has reduced by a further quarter, and the meatballs are cooked through. Drizzle over the remaining coconut cream, then scatter over the coriander leaves and sliced chilli and serve with cooked basmati rice.
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