Name: Fragrant lamb kofta curry
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 tbsp sunflower oil; 1 small red onion finely chopped; 500g lamb mince; 1 green or red chilli sliced, to serve (optional); basmati rice to serve; 2 tsp garam masala; 1½ tsp ground cumin; 1 tsp ground turmeric; 1 tsp ground coriander; ½ tsp red chilli powder; 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 leaves and stalks separated, stalks finely chopped, leaves reserved; 400g can finely chopped tomatoes; 1 tbsp tomato purée; 300ml lamb stock; 200ml can coconut cream

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 lamb mince

1 green or red chilli sliced, to serve (optional)

basmati rice to serve

2 tsp garam masala

1½ tsp ground cumin

1 tsp ground turmeric

1 tsp ground coriander

½ tsp red chilli powder

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 leaves and stalks separated, stalks finely chopped, leaves reserved

400g can finely chopped tomatoes

1 tbsp tomato purée

300ml lamb stock

200ml can coconut cream

Instructions

1 Heat the oil in a large frying pan over a medium heat and fry the onion for 8 mins until soft but not golden. Remove 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.

2 To make the sauce, fry the onion in the pan for 5 mins until beginning to soften, then add the ginger, garlic, chopped chilli (if using) and coriander stalks, and cook for a further 3 mins. Scatter in the remaining spice blend and cook for 1 min, 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 mins until the sauce has reduced by a quarter.

3 Return the meatballs to the pan and cook for a further 15 mins, 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.