Indian lamb meatballs in curry sauce

Ingredients (serves 4)
* 1 cup thick, plain yoghurt
* 3/4 cup mint leaves, finely chopped
* 1/2 cup dried red lentils
* 750g lean lamb mince
* 1 small brown onion, grated
* 2 tablespoons mild curry paste
* 400g diced tomatoes
* 1 1/2 cups chicken stock
* steamed basmati rice, to serve


Method
1. Combine yoghurt, 1 tablespoon mint and salt and pepper in a small bowl. Cover and refrigerate until ready to serve.
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. Add mince, onion and remaining mint. Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture into balls. Place on a plate.
3. Heat a large, non-stick frying pan over medium-high heat. Add curry paste and cook for 1 minute. Add tomato, stock and 1/4 cup water. Bring to the boil. Add meatballs. Reduce heat to medium-low. Simmer, uncovered, for 35 to 40 minutes or until meatballs are cooked through and sauce thickens.
4. Spoon steamed rice into bowls. Spoon over meatballs and sauce. Serve with minted yoghurt.

Notes & tips
* Note: You can freeze uncooked meatballs in an airtight container for up to 3 months.

Source
Super Food Ideas - Page 87
Recipe by Dixie Elliott