Ingredients Jump to Instructions ↓

  1. 750g lamb mince

  2. 1 onion , grated

  3. 1 red chilli , finely chopped

  4. 2 cloves , ground

  5. coriander leaves from a large bunch

  6. 1 egg

  7. olive oil

  8. 2 x 400g tins of chopped tomatoes or tinned cherry tomatoes

  9. 400ml chicken stock

  10. 1 cinnamon stick

  11. a large chunk root ginger , roughly chopped

  12. 1 onion , roughly chopped

  13. 2 garlic cloves , roughly chopped

  14. 1 tsp ground cumin

  15. 2 tsp paprika

  16. coriander roots from a large bunch

  17. a couple of pinches chilli powder

Instructions Jump to Ingredients ↑

  1. Mix the lamb, onion, chilli, spices and half the coriander leaves. Add the egg and season well, then combine everything with clean hands. Form into small meatballs about the size of a walnut. Put all the spice paste ingredients in a food processor with a splash of olive oil and whizz to a paste.

  2. Fry the meatballs in a little oil in a large frying pan until browned all over (you may need to do this in batches). Scoop out, then fry the spice paste until fragrant. Add the tomatoes and chicken stock and cinnamon and simmer for 15 minutes. Add back the meatballs and cook for another 20 minutes until cooked through. Stir through the rest of the coriander leaves to finish.


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