Lamb korma meatballs

Serving size: Serves 4
Cooking time: Less than 60 minutes

INGREDIENTS

500g lamb mince
1 large (200g) brown onion, grated
½ cup (35g) stale breadcrumbs
1 egg, beaten lightly
¼ cup (75g) korma curry paste
2 tablespoons ghee or vegetable oil
1 cup (250ml) beef stock
200g spinach leaves, sliced thinly
200g plain yogurt
salt and freshly ground black pepper

NOTE: This recipe can be made several hours ahead. Add spinach and yogurt just before serving.

METHOD

Combine lamb, onion, breadcrumbs, egg and 2 tablespoons of the curry paste in a bowl. Roll level tablespoons of lamb mixture into balls.

Melt half the ghee in a non-stick frying pan; add meatballs, cook until browned, shaking pan occasionally. Remove meatballs from pan, drain on absorbent paper.

Melt the remaining ghee in same pan; cook the remaining curry paste, stirring, until fragrant. Add stock, bring to the boil then return meatballs to the pan. Simmer, covered, until meatballs are cooked through.

Add the spinach, stir until just wilted. Remove from the heat; stand 2 minutes. Stir in yogurt, season to taste with salt and pepper. Serve with naan, if desired.

Not suitable to freeze. Not suitable to microwave.