Lamb Meatball Curry with

Pop the lamb mince in a large mixing bowl and sprinkle over half the cumin and a good pinch of salt and pepper. Mix well to evenly combine, then shape the mince into 4 meatballs per person. Pop them onto a plate as you make them. IMPORTANT: Wash your hands after handling raw meat!

Pour the water for the rice (see ingredients for amount) into a saucepan and bring back to the boil. When boiling, stir in the rice and a pinch of salt, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Heat a drizzle of oil in a large frying pan over medium-high heat. When hot, add the meatballs. Fry them, turning occasionally, until browned all over, 4-5 mins. TIP: Do this in batches to brown rather than stew the meatballs! Once browned, turn down the heat slightly, then add the ginger, North in Indian curry powder and remaining cumin. Stirring, cook for 1 more minute, then pour in the finely chopped tomatoes. 

Bring back to the boil, then reduce the heat slightly. Leave to simmer for 5 mins then stir in the green beans. Pop a lid on the pan (or use tin foil!) and leave to cook for a further 10-15 mins until the meatballs are cooked and the green beans are tender. IMPORTANT! The meatballs are cooked when no longer pink in the middle.