Fragrant lamb kofta curry

Rustle up our one-pan lamb meatball curry which uses our own specially created spice blend. It's ideal for a Friday night treat to share with the family

Ingredients

• 1 tbsp sunflower oil
• 1 small red onion, finely chopped
• 500 g lamb mince
• 1 green or red chilli, sliced, to serve (optional)
• basmati rice, to serve
• 2 tsp garam masala
• 1.5 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 0.5 tsp red chilli powder
• 1 small red onion, finely chopped
• thumb-sized piece of ginger, peeled and finely grated
• 2 garlic cloves, finely grated
• 1 green chilli, finely chopped (optional)
• small bunch of coriander, leaves and stalks separated, stalks finely chopped, leaves reserved
• 400 g can finely chopped tomatoes
• 1 tbsp tomato purée
• 300 ml lamb stock
• 200 ml can coconut cream

Steps

1. Heat the oil in a large frying pan over a medium heat and fry the onion for 8 mins until soft but not golden. Remove to a bowl and set aside to cool. Tip the lamb mince and half the spice blend into a medium bowl with 1/2 tsp each salt and black pepper and the cooled onions. Knead with your hands to combine evenly, then form into 16 equal meatballs. Return the pan to a medium heat and brown the meatballs all over. Remove to a plate using a slotted spoon.
2. To make the sauce, fry the onion in the pan for 5 mins until beginning to soften, then add the ginger, garlic, chopped chilli (if using) and coriander stalks, and cook for a further 3 mins. Scatter in the remaining spice blend and cook for 1 min, then tip in the tomatoes, tomato purée, stock and three- quarters of the coconut cream. Stir to combine, bring to a simmer and cook for 15 mins until the sauce has reduced by a quarter.
3. Return the meatballs to the pan and cook for a further 15 mins, basting the meatballs in the sauce every few minutes until the sauce has reduced by a further quarter, and the meatballs are cooked through. Drizzle over the remaining coconut cream, then scatter over the coriander leaves and sliced chilli and serve with cooked basmati rice.