Lamb Rogan Josh Meatballs

Add the lamb mince, panko bread crumbs and soy sauce to a large mixing bowl. With clean hands, knead the mixture until all the ingredients are fully combined (see pro tip). Divide the mixture into 12/18/24 pieces and shape each into a meatball. Store in the fridge until step 5.

Meanwhile, peel and roughly chop the shallots. Separate the coriander leaves from their stems. Roughly chop the green chilli. Split the cardamom pods open with the back of a knife. Discard the cardamom pods and keep the seeds.

Add the fresh coriander stems (reserve the leaves for garnish!), shallots, green chilli (spicy!), ginger garlic paste, tomato paste, coriander seeds, cumin seeds, garam masala, chipotle powder (spicy!), smoked paprika, turmeric, cinnamon, cardamom seeds, and ghee to a food processor. Blitz until smooth. Add a splash of water if needed!

Add the basmati rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil. Reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.

Meanwhile, heat a non-stick pan over medium heat with drizzle of vegetable oil. Once hot, add meatballs and fry for 5 min or until starting to brown all over.

Add the Rogan Josh paste to the pan and fry for 4 min. Add 200/300/400 ml of water and the beef stock cube. Reduce the heat to low and simmer for 10 min until thickened. Remove the pan from the heat. Add the Greek yogurt and honey. Serve over the basmati rice. Garnish with the reserved coriander leaves.