Quick Lamb Kofta Curry

Ingredients

For the kofta meatballs
• 500g lamb mince
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 2 cloves garlic - finely chopped
• pinch of sea salt
For the curry sauce
• 1 tbs sunflower oil
• 1 large onion - chopped
• 1 tbs medium curry powder
• 1 tsp turmeric
• 2 tins tomatoes
For the saag aloo
• 1 tbs sunflower oil
• 1 onion - sliced
• 1 green chilli - sliced
• 750g new potatoes - chopped into bitesize pieces
• 2 tsp garam masala
• 100g fresh baby spinach

Instructions

Make the meatballs
1. Heat the oven to 200C.
2. Gently warm the fennel and cumin seeds in a dry frying pan until they start to smell fragrant, then grind them up using a pestle and mortar.
3. Tip the lamb mince, ground spices, chopped garlic and salt into a bowl and mix everything together using your hands. Mould the meat into 20 ping pong sized balls and place into a roasting tin.
4. Cook the meatballs int the oven for around 20 minutes until the meatballs are cooked through.
5. Whilst the meatballs cook, put together the curry sauce and saag aloo.
Make the curry sauce
6. Add the sunflower oil to a saucepan, gently fry the onions with the curry powder and turmeric for 5 minutes until they soften.
7. Add the tinned tomatoes and season with a pinch of salt.
8. Bring the curry sauce to the boil and then simmer gently over a low heat whilst the meatballs cook.
9. When the meatballs are cooked through, tip them into the curry sauce and keep it warm until everything is ready to serve.
Make the saag aloo
10. Boil the potatoes in salted water for around 7 minutes until they're tender.
11. Whilst the potatoes boil, add a splash of sunflower oil to a frying pan and fry the sliced onion and chilli with the garam masala. When the potatoes are cooked, drain them and tip them into the pan with the onions and chillies - mix well to coat everything.
12. Tip in the spinach and let it wilt amongst the potatoes. Stir well to mix everything together.