AT A GLANCE
As with all curries, this one gets better after a day in the fridge. Cook a double batch on a Sunday when time is on your side and you'll have dinner sorted for Monday night.
|01||Heat ghee in a large saucepan over medium-high heat, add onion and sauté until light golden, adding fennel seeds in the last minute of cooking (8-10 minutes). Process coriander, mint, turmeric, half the chillies, half the ginger and half the garlic in a food processor to a paste. Add yoghurt and sautéed onion, and process until smooth. Return to pan with half the spices and stir until fragrant (2-3 minutes). Add stock, bring to a simmer and cook for flavours to infuse (6-8 minutes).|
|02||Meanwhile, combine lamb, finely chopped coriander and remaining chilli, ginger, garlic and spices in a bowl and season to taste. Roll into golfball-sized balls and add to curry mixture. Simmer, turning meatballs occasionally, until sauce thickens and meatballs are cooked through (15-20 minutes). Add lemon juice and season to taste.|
|03||For ginger pilaf, heat ghee in a saucepan over medium-high heat, add onion, ginger, turmeric and garlic, and sauté until tender (4-5 minutes). Add rice, stir to coat, add stock, season to taste and bring to the boil, stirring occasionally. Reduce heat to low, cover with a tight-fitting lid and cook without removing lid for 15 minutes. Remove from heat, remove lid, place a clean tea towel over pan and replace lid. Stand for 10 minutes, then add lemon rind and juice and fluff up with a fork.|
|04||For curry-leaf oil, heat ghee in a small saucepan over medium-high heat, add chilli and cook until becoming crisp (1-2 minutes). Add curry leaves and remove from heat. Serve meatballs with ginger pilaf and drizzled with curry-leaf oil.|
MEATY RED MATARÓ. , suggested by MAX ALLEN