Indian Lamb Meatballs In Curry Sauce - cooking recipe

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

Preparation

Combine yoghurt, 1 tablespoon mint and salt and pepper in a small bowl. Cover and refrigerate until ready to serve.
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.
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.
Spoon steamed rice into bowls. Spoon over meatballs and sauce. Serve with minted yoghurt.