Asian lamb meatballs

Finely chop the onion, chilli, ginger, garlic and fresh coriander.
Using a mortar and pestle pound the cardamom pods.
Discard pods (keeping seeds) and add the coriander seeds and cumin seeds and grind together into a powder.
Put all ingredients listed above into a large mixing bowl and mix well with your hands.
Roll into smallish sized meatballs (roughly the size of golf balls) and dust with some flour.
Fry the meatballs in sunflower oil (about 1cm deep in a large pan), turning regularly until they are golden brown on the outside.
Once crispy and brown on the outside, drain off excess oil and set aside.

Preparing the sauce
Chop the onions, garlic, ginger and fresh chilli very finely and set aside (for best results use a blender).
Add the olive oil to a large pan and when hot, fry the cumin and coriander seeds for a couple of minutes until they start to release their aroma.
Add the ginger, garlic, chilli and onion and fry until for 4-5 minutes.
Add the turmeric powder, green curry paste and dried red chilli flakes as well as the chicken stock / water and stir to mix. Once simmering, add the coconut milk, yoghurt and lime leaves and the juice of both the lemons.
Stir again and allow to heat up and simmer for 5-7 minutes.
Add salt to taste.

Once the sauce is simmering, remove from heat and pour over the meatballs in a large ovenproof dish.
Put in the oven on 160°C.
Remove from the oven after 20 minutes and stir through the fresh coriander (roughly chopped).
Serve with fragrant rice.

Reprinted with permission of Chef Dom
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