Spicy lamb kofta curry

Method

1. Heat a dry, heavy-based frying pan over a high heat. Add the coriander and cumin seeds and shake for a few seconds until they darken slightly and smell fragrant.
2. Grind the toasted spices to a fine powder in a spice grinder or pestle and mortar. Add the cardamom seeds and grind to a fine powder, then mix with the turmeric, garam masala and chilli powder/cayenne pepper.
3. Heat half the ghee/oil in a large, wide pan. Add the onions and fry gently for 7-10 minutes until soft and golden. Add the garlic, ginger and red chillies and fry for 2 minutes. Add the ground spices and 1 tsp salt and cook for 2 minutes more. Scrape half the mixture into a mixing bowl to cool.
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4. Add the cinnamon to the onion mixture in the pan and cook gently for 2-3 minutes. Add the tomatoes, tomato purée, stock/water and half the coconut cream, then bring to a gentle simmer.
5. Add the lamb, chopped coriander, beaten egg and 1 tsp salt to the bowl of fried onions and gently mix to combine (if you overwork the mix the meatballs will become hard). Shape into golf ball-size meatballs.
6. Heat the remaining ghee/oil in a large non-stick frying pan. Add the meatballs, in batches if necessary, and fry for 2-3 minutes, turning now and then, until lightly browned all over.
7. Drop the browned meatballs into the simmering sauce. Add the curry leaves and green chillies, part-cover and simmer gently for 1 hour, stirring now and then, or until the sauce is thickened. Taste and adjust the seasoning if necessary, then spoon the curry into a warmed serving dish and drizzle with some of the remaining coconut cream. Serve with steamed basmati or pilau rice, if you like.