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SPICY INDIAN-STYLE MEATBALLS WITH SAVORY VEGETABLE RICE

This is a delicious self-created and very spicy dish, which is perfect for all occasions.

For 4 people, you will need..........

FOR THE MEATBALLS

1lb very lean minced lamb 1 level teaspoon ground ginger powder 1 level teaspoon ground turmeric powder 1 level teaspoon coriander powder 1 level teaspoon hot chili powder 1 level teaspoon ground paprika powder 4oz cashew nuts, ground 3 heaped teaspoons chopped fresh mint leaves 1 tablespoon porridge oats (oatmeal) 1 egg, beaten 3 slices white bread (crusts removed) made into fine breadcrumbs 1 small very finely chopped onion 1 tablespoon ground nut oil 1 dessert spoon fine white flour poured into a large plastic bag

FOR THE MEATBALL SAUCE

3 large garlic cloves, peeled and finely chopped 1 small can chopped tomatoes in juice 2 tablespoons unsweetened Greek yogurt 1 tablespoon tomato puree/paste 1 level teaspoon garam masala 1 level teaspoon chili powder 1 level teaspoon ground black pepper 1 level teaspoon turmeric powder 1 level teaspoon cumin powder 1 level teaspoon coriander powder 1 tablespoon ground nut oil 1 teaspoon lemon juice 1 tablespoon ground almonds 1 tablespoon unsweetened coconut 4 fluid oz water

FOR THE VEGETABLE RICE

2 cups Basmati rice 2 cups water (same size cups as for rice) 3 or 4 threads of saffron (optional) Half a cup of frozen or fresh shelled peas 2 tomatoes, roughly chopped A handful of green string beans, topped, tailed and cut into strips 1 tablespoon canned sweetcorn kernels, drained 1 stem of okra, washed and cut into strips Half a small carrot, peeled and cut into thin strips 1 small onion, peeled and roughly chopped 1 tablespoon sultanas 3 cardamom pods 2 teaspoons ground nut oil

METHOD

In a large bowl, and using hands, thoroughly combine all of the meatball ingredients listed above, except for the ground nut oil. Form the mixture into small balls with hands, and a few at a time, place into the bag containing the flour. Shake well. Remove the meatballs from the bag, shaking off excess flour back into the bag. Repeat this process until all the meatballs are finely coated with flour.

Heat the oil in a large saucepan. When sizzling, fry the meatballs (a few at a time) on all sides, for approx. 5 minutes, turning frequently. Repeat until all the meatballs are fried, removing them with a slotted spoon and setting aside on a plate.

To make the meatball sauce, add the further tablespoon of ground nut oil to the pan. Add the garlic, and fry over

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