Lamb Meatball Rogan Josh

1. Preheat oven to 200°C and line a large baking tray with baking paper. Cut cauliflower into florets, including the leaves, and toss with a few tablespoons of olive oil and a good grind of flaky sea salt and pepper. Roast cauliflower for 20-25 minutes or until golden brown and crisp at the edges. Remove from the oven and set aside.
2. To make the meatballs, gently blend all ingredients together in a large bowl – do not over mix as this will toughen the meat. Form into golf-ball sized meatballs.
3. Heat a large fry-pan over high heat with a splash of olive oil. Cook the meatballs in the pan until brown on all sides (they do not have to be cooked through). Set aside.
4. In the same pan, add the onion and sauté for a few minutes. Add the garlic, ginger and Rogan Josh Paste and fry over a low heat, stirring constantly, for 1-2 minutes until fragrant.
5. Add the can of tomatoes, 200ml (half the can) of water and the brown sugar. Stir to combine then simmer for 5 minutes. Add the browned meatballs back to the pan and simmer for a further 10 minutes.
6. Gently stir in the chopped baby spinach and fresh coriander until the spinach is just wilted.
7. Serve with natural yogurt, naan bread, and roasted cauliflower

Enjoy!