Laal Maas Inspired Spicy Lamb Meatball Curry

Preheat your oven to 220°C/200°C fan/gas mark 7.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Peel and grate the garlic (or use a garlic press).

In a large bowl, combine the breadcrumbs, salt and water for the meatballs (see pantry for both amounts), then add the lamb mince, half the garlic and half the cumin seeds.

Season with pepper and mix with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the meatballs onto a large baking tray.

When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Once cooked, set the meatballs aside (you'll simmer them in the curry later).

Meanwhile, halve the baby plum tomatoes. Halve, peel and thinly slice the red onion.

Heat a drizzle of oil and a knob of butter (if you have any) in a medium saucepan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins. 

Add the chilli flakes (add less if you'd prefer things milder), North Indian style spice mix, the remaining cumin seeds and remaining garlic. Stir-fry until fragrant, 1 min more.

Once fragrant, add the tomatoes and a splash of water and stir-fry until softened, 2-3 mins. 

Once softened, stir in the yoghurt, chicken stock paste, sugar and water for the sauce (see pantry for both amounts).

Bring to a boil, stir in the cooked meatballs, then lower the heat and simmer until thickened, 5-6 mins.

When everything's ready, fluff up the rice and share between serving bowls.

Top the rice with your lamb meatball curry to finish.