Lamb Mince Curry

For the meatballs:

• 2 tbsps olive oil
• 1 medium onion, finely chopped
• 4 tbsps milk
• 1/4 cup finely chopped coriander
• 1/4 cup breadcrumbs
• 1 large egg
• 600g lamb mince

For the sauce:

• 2 tsps garlic, minced
• 1/2 tbsp ginger. minced
• 2 tbsps curry powder
• 1 1/2 cups stock
• 1 can tomatoes
• 1 tsp brown sugar
• 1/2 cup coconut milk
• 1/2 cup chopped coriander
• 1 tbsp tomato paste
• Using your hands, combine the lamb mince, onion,coriander, salt and pepper, milk, bread crumbs and eggs.
• Use your hands or a large ice cream scoop to shape the mince mixture into +- 12 equal balls and place in fridge for 30 minutes.
• In a large pan, fry the meatballs over a medium heat to brown them, careful to not break them. Once browned, remove from pan.
• In the same pan, add the onion, ginger and garlic and sauté in the curry powder until onions are cooked. Then add tomato paste and stir to combine.
• Stir in stock, tomatoes and the sugar. Bring to a boil, reduce heat and simmer 15-20 minutes or until thickened. Add coconut milk, coriander as well as salt and black pepper to taste.
• Return the meatballs to the pan with the sauce and simmer a further 10 minutes.
• Serve with any pap, rice or mash.