Keema meatballs and masala

THIS is a lovely alternative to the usual beef meatballs, using lamb mince. The result is a spicy, tender meatball with a nice yoghurt sauce. It is good for lunch or dinner, and I had it with a naan and tomatoes and cucumber. This is from Olive magazine.

Ingredients:
lamb mince 400g
tumeric 2 tsp
medium chilli powder 2 tsp
ground coriander 2 tsp
ground cumin 2 tsp
garlic 2 cloves, crushed
ginger finely grated to make 2 tbsp
coriander 1/2 small bunch, finely chopped
lemon 1
chicken stock 200ml
natural yoghurt 150ml pot
naan breads to serve.

Put the lamb in a bowl with a tsp each of the spices, half the garlic and ginger, the coriander and a squeeze of lemon. Fry in a little oil until browned then scoop out of the pan. Clean out the pan and add the rest of the spices, ginger and garlic with a little more oil. Fry for a couple of minutes then add the stock and the meatballs back. Simmer with a lid on for 10 minutes, stir in 4 to 5 tbsp of yoghurt and simmer for another 5 minutes. Serve with naan.

A recommended salad is 1 red onion, halved and sliced, a handful of chopped mint leaves and a handful of chopped coriander.