- 12 lamb meatballs
- 1 onion
- 500g new potatoes
- 1 tbsp Goan curry paste
- 200ml coconut milk
- 200g summer greens
- A handful of coriander
- 2 tsp coconut, sunflower or olive oil
- 200 ml boling water
- Sea salt
- Freshly ground pepper
- Large pan or wok
- Lid or baking tray
- 1.
Place a large, deep frying pan or wok on a medium heat for a min the drizzle in 1 tsp oil. Carefully drop in the lamb meatballs and fry for 5 mins, rolling them over now and then so they are browned on most sides.
- 2.
Meanwhile, peel and finely chop the onion. Cut the new potatoes into 2 cm chunks. Fill and boil the kettle.
- 3.
When the meatballs have cooked for 5 mins, lift them out of the pan on to a plate using a slotted spoon. Place the pan back on the heat for a min and add another 1 tsp oil to the pan. Add the onions and potatoes and cook for 4 mins till the onions have softened.
- 4.
Add the Goan paste with a good pinch of salt and pepperto the pan and stir for 1 min. Pour in the coconut milk with 200 ml hot water from the kettle. Bring up to a gentle bubble then carefully lower the meatballs into the pan. Pop a lid on the pan (or baking tray if you don't have a lid that fits). Simmer for 6 mins.
- 5.
While the curry is cooking, finely shred the summer greens. Finely chop the coriander stalks, setting the leaves to one side.
- 6.
When the curry has cooked for 6 mins, gently fold the shredded greens and coriander stalks through the curry. Simmer together for a further 4 mins till softened.
- 7.
Taste the curry and add more salt or pepper if you think it needs it. Spoon the curry into warmed bowls and top with the coriander leaves to serve.