Punjabi Style Lamb Gosht Aloo Bukhara

Pop the meatballs onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins.

Once cooked, remove from the oven and set aside. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

While the meatballs cook, halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until deep golden, 15-16 mins. Lower the heat if needed. 

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

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).

Meanwhile, halve the baby plum tomatoes. Roughly chop the coriander (stalks and all).

Halve the plums, remove the stone and chop the flesh into 2cm pieces.

Once the onions have caramelised, add the ginger puree, North Indian style spice mix, cinnamon, turmeric and remaining garlic. Add a small splash of water and fry for 30 secs. 

Next, add the tomatoes and plums. Fry until they start to soften, 2-3 mins. 

Stir in the salt, sugar and water for the sauce (see pantry for all amounts) into the plums. Bring to the boil.

Pop a lid on, lower the heat and simmer until the sauce has thickened, 10-12 mins. Stir occassionally and add a splash more water if it starts to get a little dry. 

Once the sauce has thickened, stir the cooked meatballs into the curry sauce along with the butter (see pantry for amount).

Simmer (with lid off) for another 1-2 mins, then remove from the heat. Stir in half the coriander.