We have used our North Indian Meatballs blend to make a different version of a classic dish. Lamb slowly cooked in a yoghurt sauce, with a hint of mint in the spices to enhance the flavours serves 4-6

1 packet North Indian meatball spice blend

1 lb/ 500g minced lamb
150ml thick plain yoghurt
300ml ‘secret sauce’
2 tbsp vegetable oil

Thoroughly mix the mince with half the packet of spice mix. Form into about 20 meatballs and chill for at least an hour.
In a heavy-weight pan heat the oil till quite hot then fry the meatballs till brown all over. Remove the meatballs and set aside.
Stir in the remaining spices and cook for a couple of minutes until fragrant.
Pour in the secret sauce and yoghurt, bring to the boil and simmer for a few minutes.
Return the meatballs to the pan and simmer for a further 20 minutes. These timings are the minimum; it can be left to bubble away.
Serve with rice and/or flatbreads.