Our resident master of Indian cuisine spices up a typically Italian classic to tantalize our taste buds and serves it with his perfect basmati rice.
Ingredients
For the meatballs:
750g lean minced lamb, ideally from the leg
1 heaped tbsp finely chopped mint leaves
2 heaped tbsp finely chopped coriander leaves
2 garlic cloves, crushed
4cm piece of root ginger, grated
2 green chillies, deseeded if you like, chopped, or 1tsp cayenne pepper or chilli powder
1 ½ tsp ground cinnamon
Salt
Freshly ground black pepper
For the sauce:
3-4 tbsp vegetable oil
1 largish onion, finely chopped
2 garlic cloves, crushed
1 tsp ground cumin
½ tsp chilli powder or flakes
250ml lamb stock
690g bottle tomato passata
Caster sugar, to taste
For perfect rice:
350g basmati rice
Salt
To serve:
A dollop of yogurt
2 tsp roughly chopped mint leaves
1 tbsp roughly chopped coriander leaves
Method
1. First, put all of the ingredients for the meatballs into a bowl, season very well and mix thoroughly. (This mixture can be covered and left to marinate in the fridge for 30 minutes or overnight, if it’s easier.) When ready to cook, roll the mixture into walnut-sized balls.
2. Heat the oil for the sauce in a wide saucepan, add the onion and garlic and cook over a medium heat until the onions completely soften.
3. Add the cumin and chilli powder or flakes and sauté for a couple of minutes. If the mixture begins to stick, add a splash of stock and reduce by two thirds.
4. Add the passata, sugar and salt, to taste. Bring to the boil and, once the sauce begins to bubble, add the meatballs. Return to the boil, reduce the heat, and simmer for 30-40 minutes, until the meatballs are tender.
5. Remove to a serving dish and garnish with a dollop of yoghurt and the roughly chopped herbs.