Shirley’s Lamb Koftas with Tzatziki

In a bowl mix the minced lamb with the garlic, ginger and fennel, chilli and cinnamon spice mix. Season with a good pinch of salt and black pepper. LH: Dampen hands and divide and mould the mixture into walnut-sized balls, set aside.

Boil a large pot of water with ½ tsp of salt. Rinse the brown rice under running water for 30 seconds. Cook the rice in the rapidly boiling water on high heat for 25 mins, before draining and keeping to the side.

Place the curry powder and turmeric spice mix and the passata in a medium-sized saucepan on medium heat and bring to a gentle bubble. Refill the passata carton a quarter with water and add to the sauce. Reduce the heat to medium-low, season with 1/2 tsp of salt and some pepper.

Slice the cucumber in half lengthways, then slice each half lengthways again. Drag a spoon along the middle to remove the seeds. Now slice each half lengthways into thin strips before chopping widthways into ½cm cubes.

Add 2 tbsp of oil to a large frying pan and add your cabbage along with ½ tsp of salt and a good grind of pepper. Stir fry for 8-9 mins.

In the meantime, place the meatballs in the tomato sauce, cover and cook gently for 7 mins turning the meatballs occasionally, until they’re cooked through. Tip: You can add a little pinch of sugar to the sauce too if you like or a splash of water if your sauce becomes too thick.

LH: Mix together the yoghurt and the cucumber and season with a little pinch of salt and pepper.