lamb meatballs and curried lentils

Get out of a midweek meal rut by dishing up filling bowls of delicious lamb meatballs with a coconut, lime and curried lentil broth.

2 tbsp plain flour
1 tbsp curry powder
20 lamb meatballs (see Tips)
3 tbsp olive oil
1 large onion, finely chopped
3cm piece fresh ginger, grated
4 tbsp tikka masala curry paste
2 x 400g tinned lentils, drained and rinsed
400ml tin coconut milk
Finely grated zest and juice 1 lime, plus wedges to serve
100g baby leaf spinach (see Tips)
Chopped cucumber, coriander, mint, sliced chilli and yogurt (dairy free if needs be) to serve
Warm naan, roti or paratha to serve

Mix the flour and curry powder in a shallow bowl. Add the meatballs and toss to coat. Heat 1 tbsp of the oil in a frying pan over a medium heat. Fry the meatballs, turning regularly, for 5-6 minutes until browned and cooked through. Set aside on a plate and wipe the pan clean.
Heat the remaining 2 tbsp oil in the pan over a medium heat. Add the onion and ginger, then cook, stirring, for 10 minutes until softened and turning golden. Add the curry paste and cook for another minute until fragrant, then stir in the lentils, coconut milk and lime zest. Bring to a simmer and cook for 5 minutes.
Return the meatballs to the pan, along with the spinach, then cook for another minute or so until the spinach is wilted and the meatballs are warmed through. Season with the lime juice, and more salt and pepper. Serve with chopped cucumber, fresh herbs, sliced chilli and yogurt, with extra lime wedges and warmed bread on the side.

Lamb meatballs and curried lentils