Lamb jalfrezi meatballs

A quick jalfrezi sauce with spicy meatballs, this is a little twist on a lamb jalfrezi.

2 tbsp vegetable oil 3 garlic cloves, chopped 2 tsp coriander seeds 1/2 tsp ground turmeric 400g can chopped tomatoes 1 tbsp milk 3cm piece fresh root ginger, grated

2 green peppers, chopped into

2cm pieces

1 tbsp chopped, fresh coriander, to serve

Heat 1 tbsp of the oil in a pan and fry the onion until soft.This will take about 3 minutes. Add 2 chopped garlic cloves and cook for 1 minute. Add the cumin and coriander seeds and crushed dried chillies. Cook for 1 minute before adding the turmeric and 2 tsp of garam masala. Cook for a further 30 seconds, then pour in the chopped tomatoes. Cook on a medium heat for 10 minutes.

While the sauce is cooking, remove the crusts from the bread, tear the bread into pieces and soak in milk.

In a bowl, mix together the lamb, ginger, bread (mushed up with a fork) and remaining garlic and garam masala, with a good pinch of salt. Divide into 12 meatballs.

Heat the remaining oil in a pan and fry the meatballs until lightly browned. Add the peppers and fry for 1 minute.

Meanwhile, when the tomatoes have cooked for 10 minutes, blend the sauce until smooth. Add 100ml water to loosen it, if needed.

Drain off any excess fat from the meatballs, then add the meatballs and peppers to the blended sauce. Cook everything together for 3-4 minutes. Check that everything is sweet enough – add a pinch of sugar, if needed. Season with salt and top with the chopped, fresh coriander.

Serve with rice.