Collect together your equipment (see Recipe Notes below) and ingredients.

First make the meatballs: measure the coriander and cumin seeds into the frying pan and cook over a moderate heat until aromatic. Around 2 minutes.

Transfer to a spice grinder (or a pestle and mortar) and blitz until you have a spice powder.

Finely chop the onion. I do this in a food processor. Heat 2 tablespoons of the oil in the same frying pan, over a moderate heat, and cook for 15 mins, stirring from time to time.

After the onions have been cooking for 15 minutes, remove from the heat and add the crushed garlic. Stir well and cook for a further 5 minutes.

Turn the oven on to fan oven 180°C/200°C/400°F/Gas 6 and place a cast iron pan or baking tray in the oven to heat up.

Measure/weigh all the meatball ingredients into a mixing bowl – ⅔ of the onion and garlic mix, minced lamb, coriander and cumin seed powder, turmeric, garam masala, chilli powder, salt, pepper, chopped mint and large egg.

Mix thoroughly but do not over-mix. I use my hands to do this.

Use an ice cream scoop or spoon to measure out roughly 14 meatballs. Roll the balls in your hands to neaten them.

Take the hot pan out of the oven and pour in the remaining oil, ensuring it covers the base of the pan.

Add the meatballs and, either roll them in the oil or use a pastry brush to ensure they are covered in the oil. They are quite soft and delicate, so I find it is easier to use a pastry brush.

Cook in a pre-heated oven for 10 minutes.

Whilst the meatballs cook, make the sauce: add the cinnamon, crushed cardamom pods and whole cloves to the pan with the remaining ⅓ of the onion and garlic, and cook over a moderate heat until aromatic – only around 1 minute.

Add the tomato paste and stir thoroughly. Cook over a moderate heat for 1 – 2 minutes.

Meanwhile, chop the mint and juice the lemon and add to the pan with the coconut milk

Stir to mix thoroughly and bring to a gentle simmer.

Add the meatballs and ensure each ball is covered by the sauce.

Cover with a lid and cook over a very low heat for 45 - 60 minutes, stirring from time to time. Taste and adjust seasoning, if necessary. I find I need to add a little salt and freshly ground black pepper. Remove the cinnamon stick and any of the whole spices you can find!

Serve simply with steamed rice and, perhaps, some vegetables or salad on the side.