Korma Curry Meatballs - cooking recipe

Ingredients

2 tbsp vegetable oil
1 None medium onion, cut into wedges
2.5 oz korma paste
2 (13.5 oz) cans chopped tomatoes
4 tbsp fresh curry leaves
1 lb lean ground lamb
2 oz currants
3 tsp minced fresh ginger
1 (28 oz) can new potatoes, drained, halved
2/3 cup tzatziki sauce
2.5 oz mini poppadoms

Preparation

Heat oil in a large, deep frying pan. Cook onion, stirring, until softened. Add curry paste and cook, stirring, until fragrant. Add tomatoes and 1/2 the curry leaves. Bring to a boil then reduce heat and simmer, uncovered, for 10 mins.
Meanwhile, combine lamb, currants and ginger in a medium bowl. Season. Using damp hands, roll mixture into 16 meatballs. Add to sauce and cook, covered, for 5 mins, shaking pan occasionally to coat meatballs in sauce.
Add potatoes. Cook, covered, for 5 mins, or until potatoes are heated through and meatballs are cooked through.
Serve with tzatziki and poppadoms. Sprinkle with remaining curry leaves.