Indian Lamb Meatballs in Curry Sauce

Ingredients

• 1 cup thick plain yogurt
• 3/4 cup mint leaf, finely chopped
• 1/2 cup dried red lentils
• 750 g lean ground lamb
• 1 small brown onion, grated
• 2 tablespoons mild curry paste
• 400 g diced tomatoes
• 1 1/2 cups chicken stock
• 1/4 cup water
• steamed rice, to serve

Directions

1. 1

   Combine yoghurt, 1 tablespoon mint and salt and pepper in a small bowl. Cover and refrigerate until ready to serve.

2. 2

   Place lentils in a bowl and cover with cold water. Allow to stand for 30 minutes. Drain, rinse and drain well again. Transfer to a large bowl.

3. 3

   Add mince, onion and remaining mint. Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture into balls. Place on a plate.

4. 4

   Heat a large, non-stick frying pan over medium-high heat. Add curry paste and cook for 1 minute.

5. 5

   Add tomato, stock and 1/4 cup water. Bring to the boil.

6. 6

   Add meatballs. Reduce heat to medium-low. Simmer, uncovered, for 35 to 40 minutes or until meatballs are cooked through and sauce thickens.

7. 7

   Spoon steamed rice into bowls. Spoon over meatballs and sauce. Serve with minted yoghurt.