For the Lamb Meat Balls
500g lean lamb mince
2tbsp chopped coriander leaves and stalks 1tbsp of finely shredded mint leaves
1tbsp garlic and paste
2 or 3 green finger chillies finely chopped. 1 heaped tsp cumin powder
1 heaped tsp cinnamon powder
3⁄4 tsp salt (or to taste)
1⁄4 tsp freshly ground black pepper
Method
Put all the ingredients into a large mixing bowl and give everything a thorough mix.
Best just use your hands and get it all well blended together. Cover the bowl and
keep in the fridge for a couple of hours but if you can leave it over night the meat
will absorb flavour from the other ingredients.
To form the meatballs take about 30g of the lamb mix and roll it into a ball and
repeat with the remaining mixture
For The Tomato And Chilli Sauce
3tbsp Vegetable oil
1 Large red onion chopped
1tbsp Ginger and garlic paste
400g of tinned tomatoes blitzed
1tsp Kashmiri chilli powder
1tsp Cumin powder
200ml lamb stock (I use Knorr stock pots, Chicken would also be ok)
1tsp mint sauce from a jar
Good pinch of salt
1tsp Garam masala
1 heaped tsp of mango chutney
Method
Heat the oil in a wide heavy based pan or wok.
Add the onions and fry on a medium to high heat until they start to turn brown and
caramelised.
Add the garlic and ginger paste and cook for a further minute until the raw smell
disappears
Add the Kashmiri chilli powder and the cumin powder and fry for another minute.
Be careful not to burn the spices at this stage as the mix will probably be quite dry.
Add a splash of water or some of the stock if it’s too dry.
Add the stock and cook on a medium to high heat for about 5 minutes until the
sauce thickens a bit
Add the blitzed tomatoes and continue cooking until the sauce comes to a boil.
then add the meatballs. When it comes back to a bubbling simmer, turn the heat to
low and continue to cook uncovered for about half an hour or until the meat is
tender and the sauce has thickened. Turn the meatballs a few times during
cooking to ensure they cook all the way through.
Add the mango chutney, stir it in and cook for another few minutes.
Sprinkle the garam masala over the top with some freshly chopped coriander and
mint leaves.
I served it on a bed of plain basmati rice with a couple of tablespoons of Greek
yoghurt dotted around. Finished off with some chopped coriander and fresh mint.