Serves 6-8

  • 450g basmati rice
  • 550g lean Quality Assured Lamb Mince
  • 1 egg
  • 50g fresh white breadcrumbs
  • 1 small red onion, diced
  • 2 tbsp chopped fresh coriander, plus extra leaves to garnish
  • 2 tbsp Thai red curry paste (preferably Thai Gold)
  • 1 garlic clove
  • 2 tbsp rapeseed oil
  • 5cm fresh root ginger, peeled & finely grated
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 red onion, diced
  • 1 x 400g tin chopped tomatoes
  • 1 x 400g tin coconut milk (preferably Thai Gold brand)
  • 4 tbsp toasted flaked almonds, to serve
  • 100ml Greek yoghurt, to serve
  • sea salt and freshly ground black pepper


  1. Place the rice in a pan with 700ml of boiling water and a pinch of salt. Bring to the boil, then cover and reduce the heat to low. Simmer for 15 minutes until tender. Set aside.
  2. Put the minced lamb into a large bowl with the egg, breadcrumbs, ½ the diced red onion, coriander, and a teaspoon of the curry paste. Peel and crush in the garlic and season with salt and pepper, then mix to combine. Shape into 16-18 even-sized balls.
  3. Heat a large non-stick frying or sauté pan over a medium to high heat. Add half the oil and sauté the meatballs for 10 minutes until lightly golden. Transfer to a plate.
  4. Add the rest of the oil to the frying pan over a medium heat and add the remaining red onion, ginger, red pepper, yellow pepper and the remaining five teaspoons of the curry paste. Sauté for 2-3 minutes and then add the tomatoes and continue to cook for 3 minutes. Stir in the coconut milk and bring to the boil, then reduce the heat and simmer for 5 minutes.
  5. Add the meatballs back into the sauce. Reduce the heat to low and simmer for 8-10 minutes until the meatballs are completely tender. Just before serving, squeeze in the juice of half the lemon and arrange on plates with the rice. Spoon a small amount of yoghurt on top and scatter over the toasted flaked almonds.