Try a new way with curry and roll up lamb and mint meatballs to serve with a flavoursome tomato sauce
Prep:20 mins
Serves 4
2 garlic cloves1 red chilli, deseeded1 thick slice white breadsmall pack mint leaves, reserving some to serve400g lamb mince1 egg, lightly beaten1 tbsp vegetable oil1 large onion, roughly chopped1 tbsp masala curry paste400g can chopped tomato400ml lamb stock100g baby spinach leavescooked basmati rice and cucumber & mint raita, to serve (optional)
STEP 1Place the garlic, chilli, bread and mint in a food processor and pulse until finely chopped. Tip into a bowl and mix with the lamb, egg and seasoning. using damp hands, shape into 16 small meatballs.STEP 2Heat half the vegetable oil in a large non-stick frying pan. Fry the meatballs in batches over a high heat until golden, then set aside.STEP 3Heat the remaining oil in the frying pan, add the onion and cook for 3-4 mins until beginning to soften. Add the curry paste and fry for 1 min, then tip in the tomatoes and stock and bring to a simmer.STEP 4Add the meatballs and simmer for 15 mins until the sauce is thickened. Stir through the spinach until just wilted. Scatter over the reserved mint leaves, and serve with rice and cucumber & mint raita, if you like.
