Keema meatball curry with butery herb and almond rice

45 MINUTES|SERVES 6|EASY lean lamb mince 1kg turmeric 2 tsp medium chilli powder 2 tsp ground coriander 4 tsp ground cumin 4 tsp garlic 4 cloves, crushed ginger finely grated to make 4 tbsp coriander 1/2 small bunch, finely chopped eggs 2 small oil for frying onion 1 large, grated chicken stock 300ml natural yogurt 200ml plus extra to serve naan breads to serve RICE onion 1, finely chopped butter 75g basmati rice 500g light chicken stock 800ml flaked almonds 50g, toasted dill a small bunch, chopped MINT AND ONION SALAD red onion 1, halved and sliced mint a handful of leaves, chopped coriander a handful of leaves, chopped

• Put the lamb in a bowl with half of all the spices, half the garlic and ginger, the coriander and the eggs. Season. Use your hands to mix everything together, then form into walnut-size meatballs. Fry in batches in the oil until browned then scoop out. • Wipe out the pan then cook the onion, the rest of the spices, garlic and ginger in a little more oil. Fry for 5 minutes then add the stock and the meatballs. Simmer with a lid on for 15 minutes then stir in the yogurt and simmer very gently for another 5 minutes. If the yogurt splits don’t worry, it won’t affect the flavour. • While the meatballs are simmering, cook the onion for the rice in the butter until soft. Add the rice and cook in the butter for a few minutes.Tip in the stock. Bring up to a low simmer then put on a lid and cook for 12 minutes, or until the stock has been absorbed and the rice is tender. (If the stock has been absorbed but the rice is still a little hard, add a splash of water and keep the lid on for another 5 minutes.) Stir in the almonds and dill. • Toss the salad ingredients with a pinch of salt. Serve the curry with the salad, rice and naan.

PER SERVING 886 KCALS|FAT 42.3G|SATURATES 18.7G CARBS 73G|FIBRE 2.4G|PROTEIN 52.4G|SALT 1.1G