TODAY’S RECIPE: Masala meatball curry

ONE-pot family dinner. SERVES 4

Ingredients

FOR MEATBALLS

1 tbsp fennel seeds, toasted

2 garlic cloves, grated Thumb-sized piece ginger, grated

2 green chillies, finely chopped

1 onion, finely chopped

60g desiccated coconut

400g lamb mince

FOR CURRY SAUCE

1 tbsp olive oil

Method

1 onion, finely chopped

1 tsp grated ginger

1 tbsp garam masala

1 tsp turmeric

400g can chopped tomatoes

1 tbsp coconut yoghurt

½ small pack coriander, roughly chopped

1 Put all meatball ingredients in a large bowl and use your hands to combine. Roll into 16 balls, cover and chill until needed.

2 To make sauce, heat oil in a large, deep frying pan over a gentle heat and fry onion, ginger and spices for ten minutes until onions are softened. Tip in tomatoes and splash of water, and bring to boil over a high heat. Drop in meatballs and reduce heat. Cover and simmer for 15 minutes or until meatballs are cooked. Mix through yoghurt and scatter over coriander. Serve with rice or naan bread.