"My mum's lamb meatballs were a favourite of ours growing up," says Durkhanai Ayubi. "It was only as an adult that I realised all the lovely flavours that went into them. These are not your average meatballs - the spices and fresh herbs make them really aromatic."
- 1 large onion, quartered
- 2 long red chillies, finely chopped
- 2 garlic cloves, finely chopped
- 1 cup (firmly packed) coriander, plus extra chopped to serve
- 1 kg minced lamb
- ½ tsp ground cloves
- 150 ml vegetable oil
- 4 tomatoes, diced
- 1 tsp ground turmeric
- 1 small onion, finely chopped
- 1Process onion, chilllies, garlic and coriander in a food processor until coarsely chopped, transfer to a bowl and add lamb, cloves, ½ tsp freshly ground black pepper and 2 tsp sea salt. Mix well with your hands until the mixture is slightly sticky and well combined, then roll into ping-pong-sized balls and set aside.
- 2For tomato sauce, heat 100ml oil in a saucepan over medium-high heat, add three-quarters of the tomato, the turmeric, 1 tsp sea salt and 500ml water. Bring to the boil, add meatballs, reduce heat to medium and simmer until sauce thickens (15-20 minutes). Meanwhile, heat remaining oil in a separate saucepan over medium-high heat, add onion and fry until just tender (2-3 minutes). Add remaining tomato and cook until just tender (2-3 minutes). Spoon over meatballs in sauce and serve hot scattered with extra coriander.