Lamb jalfrezi meatballs

This is ideal for slow cooking, but sometimes we just don’t have the time to cook cuts of lamb that require tenderising. I could have used lamb fillet, but it is very expensive, so instead here’s a little twist on a lamb jalfrezi: quick sauce with spicy meatballs.

SERVES 4 PREP 15 mins COOK 35 mins EASY

2 tbsp vegetable oil

1 large onion, chopped 2 garlic cloves, chopped

2 tsp cumin seeds

2 tsp coriander seeds

½ tsp crushed dried chillies ½ tsp ground turmeric

2 tsp garam masala 400g can chopped tomatoes pinch of sugar (optional) 1 tbsp chopped coriander cooked rice, to serve

For the meatballs

1 slice of bread (50g)

1 tbsp milk

500g lamb mince

1 garlic clove, chopped 3cm piece of ginger, grated 1 tsp garam masala

2 green peppers, chopped into 2cm pieces 1 Heat half the oil in a pan and fry the onion for 3 mins, or until soft. Add the garlic and cook for 1 min, then add the cumin, coriander seeds and chillies. Cook for 1 min before adding the turmeric and garam masala, then cook for 30 seconds. Pour in the tomatoes. Cook over a medium heat for 10 mins.

2 Meanwhile, make the meatballs. Remove the crust from the bread, tear the bread into pieces and soak in the milk, then mash slightly. Mix the lamb, garlic, ginger, bread and garam masala with a good pinch of salt and form into 12 meatballs.

3 Heat the remaining oil in a frying pan and fry the meatballs for around 8 mins until lightly browned. Add the peppers and fry for 1 min more. 4 Blend the tomato mix in a blender or using a hand blender until smooth. Add 100ml water to loosen, if needed, then return to the pan.

5 Drain any fat from the meatballs, then add them and the peppers to the sauce. Cook for 5 mins, then taste – add a pinch of sugar, if needed. Season, top with the fresh coriander and serve with rice.

GOOD TO KNOW vit c • iron • 3 of 5-a-day PER SERVING 343 kcals • fat 18g • saturates 6g • carbs 15g • sugars 8g • fibre 5g • protein 27g • salt 0.3g