lamb meatball curry
 

serves 4, prep 20 mins, cook, 30 mins, easy, freezeable

1 tbsp fennel seeds, toasted
2 garlic cloves, finely grated
thumb-sized piece ginger, grated
2 green chillies, deseeded and finely chopped
1 onion, finely chopped
60g dessicated coconut
400g lamb mince
1 tbsp olive oil
1 onion, finely chopped
1 tsp grated ginger
1 tbsp garam masala
1 tsp turmeric
400g can chopped tomatoes
1 tbsp coconut yogurt or yogurt
½ small pack coriander, roughly chopped
rice or naan, to serve

Using your hands, combine all the meatball ingredients in a large bowl. Roll the mixture into about 16 balls then cover and chill until needed.

Heat the oil in a large, deep frying pan over a gentle heat and fry the onion, ginger and spices for 10 mins until softened. Tip in the tomatoes and a splash of water then bring to the boil over a high heat. Drop in the meatballs and reduce the heat. Cover and simmer for 15 mins or until the meatballs are cooked. Mix through the yogurt, scatter over the coriander and serve with rice or naan.

good to know: iron, 2 of five-a-day, gluten free

per serving: 408 kcals,  fat 28g, saturates 16g, carbs 12g, sugars 9g, fibre 5g, protein 23g, salt 0.2g