450 g (1 lb) minced lamb
1 onion, finely chopped
1 cm (1/2 inch) piece fresh root ginger, peeled and grated
2 cloves garlic, skinned and crushed
1 fresh green chilli, seeded and finely chopped
2 tablespoons freshly chopped coriander
1 egg, beaten 15 g (1/2 oz) butter
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
450 ml (3/4 pint) fresh milk
1 tablespoon tomato puree
50 g (2 oz) blanched almonds
150 g (5 oz) natural yogurt
1. Mix together meat, half the onion, ginger, garlic, chilli, fresh coriander and egg. Shape into balls.
2. Fry the meatballs in the butter in batches until evenly browned. Remove from pan, drain off excess fat from pan.
3. Place remaining onion in pan and lightly fry. Add spices, cook 1 minute, stirring. Add milk and tomato puree, bring to the boil. Return meatballs to the pan, cover and simmer for 30 minutes.
4. Add almonds, stir in yogurt gradually. Do not boil. Serve with rice.