- 1kg potatoes
- 3 onions
- 2 tbsp tikka spice blend
- 200g cavolo nero
- 1 chicken stock cube
- 400g chopped tomatoes
- 24 lamb meatballs
- 150g yogurt
- 2 tbsp olive, sunflower or coconut oil
- Sea salt
- Freshly ground pepper
- 400ml boiling water
- Large roasting tin or ovenproof dish
- Measuring jug
- 1.
Warm your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Scrub the potatoes and slice them into bite-size pieces (no need to peel them). Peel and thinly slice the onions.
- 2.
Tip the onions and potatoes into a large roasting tin or ovenproof dish (see out tip, above). Pour over 2 tbsp oil and sprinkle over 2 tbsp tikka masala spice blend. Add a good pinch of salt and pepper and turn the veg to coat them in the oil and spices. Slide into the oven and roast the veg for 20 mins.
- 3.
Meanwhile, trim the dry ends off the cavolo nero and thinly slice the leaves. Crumble the stock cube into a heatproof jug and stir in 400ml hot water from the kettle to dissolve it.
- 4.
After 20 mins, remove the tin from the oven. Pour in the chopped tomatoes and the jug of stock. Add the cavolo nero. Gently stir to mix everything together, then place the lamb meatballs on top of the veg so they’re partly submerged in the sauce. Return to the oven for 25 mins, till the potatoes are tender, the meatballs are cooked through and the sauce has thickened slightly.
- 5.
When the tin roast is ready, take it out of the oven. Taste and add a pinch more salt or pepper if you think it needs it. Serve the tin roast on warm plates, dolloped with the yogurt.
- Tip
One tin or 2
We recommend using your largest roasting tin for this recipe. If you think it looks a little overcrowded, divide the ingredients between a couple of tins – this way the roast will cook more evenly. The tin placed lower in the oven will need a little longer cooking time, or you can swap the tins round halfway. - Tip
Eat me, keep me
The tikka meatballs and veg will keep in the fridge for up to 3 days or you can freeze them for up to 3 months. Divide the meatballs and veg between individual dishes, stir through a little of the yogurt, then cool. To store, seal and chill or freeze. Defrost overnight and reheat till piping hot all the way through.
