- 750g lamb mince
- 2 tablespoons curry powder
- 2 teaspoons finely grated fresh ginger
- 2 tablespoons kisan sunflower cooking oil
- 1/2 teaspoon cumin seeds
- 270g (1 1/3 cups) Basmati rice
- 1L (4 cups) Massel chicken style liquid stock
- 1 x 400g can brown lentils, rinsed, drained
- 2 garlic cloves, crushed
- 375ml (1 1/2 cups) passata (tomato pasta sauce)
- Fresh coriander sprigs, to serve
- Natural yoghurt, to serve
- Combine the mince, half the curry powder and half the ginger in a bowl. Roll tablespoonfuls of the mixture into balls.
- Heat half the oil in a large frying pan over medium-high heat. Add half the meatballs and cook, turning occasionally, for 4 minutes or until browned. Transfer to a plate lined with paper towel. Repeat with the remaining meatballs.
- Meanwhile, heat the remaining oil in a saucepan over medium heat. Add the cumin seeds and cook for 1 minute. Stir in the rice. Add three-quarters of stock. Bring to the boil. Reduce heat to low. Cook, covered, for 12 minutes or until the liquid is absorbed. Use a fork to separate the grains. Stir in the lentils.
- Add garlic, remaining curry powder and remaining ginger to the frying pan. Cook, stirring, for 1 minute or until aromatic. Add the passata, remaining stock and meatballs, and simmer for 5 minutes or until the sauce thickens and the meatballs are cooked through.