Indian Lamb Tikka Masala Meatballs with Cauliflower & Fresh Coriander

Peel and finely chop the onion and garlic.

Chop the coriander.

Finely slice the red chilli and julienne the red capsicum.

Cut the cauliflower into small florets.

In a bowl, add together the lamb mince, garlic and Worcestershire sauce.

Using your hands, mix together the ingredients in the bowl and form into small meatballs.

In a wok or deep frying pan heat half of the olive oil over medium-high heat.

Add the brown onion and sauté until translucent and softened.

Add the curry paste and water and cook until the water evaporates.

Add the cauliflower, red capsicum and coconut milk.

Lower the heat and allow the curry to simmer until the cauliflower has softened.

Heat another frying pan with olive oil over medium-high heat.

Add the meatballs to the pan and cook until browned and fully cooked through. (3-5mins)

Transfer the meatballs to the curry and stir through. (2mins)

Distribute the curry among serving bowls.

Garnish with coriander and red chillies and serve.