Name: Lamb masala meatball curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 tbsp fennel seed toasted; 2 garlic cloves finely grated; thumb-sized piece ginger finely grated; 2 green chillies deseeded and finely chopped; 1 onion finely chopped; 60g desiccated coconut; 400g lamb mince; 1 tbsp olive oil; 1 onion finely chopped; 1 tsp grated ginger; 1 tbsp garam masala; 1 tsp turmeric; 400g can chopped tomatoes; 1 tbsp coconut yogurt; ½ small pack coriander roughly chopped; rice or naan, to serve

For the meatballs

1 tbsp fennel seed
toasted
2 garlic cloves
finely grated
thumb-sized piece ginger
finely grated
2 green chillies
deseeded and finely chopped
1 onion
finely chopped
60g desiccated coconut
400g lamb mince

For the curry sauce

1 tbsp olive oil
1 onion
finely chopped
1 tsp grated ginger
1 tbsp garam masala
1 tsp turmeric
400g can chopped tomatoes
1 tbsp coconut yogurt
½ small pack coriander
roughly chopped
rice
or naan, to serve

Method

step 1
Put all the meatball ingredients in a large bowl and use your hands to combine everything together. Roll into about 16 balls, cover and chill until needed.
step 2
Heat the oil in a large, deep frying pan over a gentle heat and fry the onion, ginger and spices for 10 mins until the onions are softened. Tip in the tomatoes and a splash of water, and bring to the boil over a high heat. Drop in the meatballs and reduce the heat. Cover and simmer for 15 mins or until the meatballs are cooked. Mix through the yogurt, scatter over the coriander and serve with rice or naan bread.